2 small zucchini, halved lengthwise, and cut in 1/4-inch pieces
2 small yellow squash, halved lengthwise, and cut in 1/4-inch pieces
1 lb small red or yellow potatoes, scrubbed and cut into 3/4 to 1-inch pieces
1 lb crimini mushrooms, rinsed, stems trimmed, and halved (quartered if large)
1 medium red onion, cut in 1-inch pieces
6 cloves garlic, peeled and left whole
4 cloves garlic, peeled and pressed or minced
2 tablespoons olive oil
2-3 teaspoons kosher salt
freshly ground black pepper to taste

1. Heat your oven to 425 and spray 2 rimmed baking sheets with non-stick spray.

2. In a very large bowl, combine all of the vegetables and the olive oil, and mix well to coat the vegetables evenly with the oil. Add the salt and pepper, and mix well.

3. Divide the vegetables evenly between the prepared baking sheets, and spread them to an even, single layer. You can probably cram them all onto one baking sheet, but then they will steam in the water they release instead of roasting.

4. Roast the vegetables for 50-60 minutes, or until they are nicely browned.

**If you have one oven, adjust your oven racks to the 2nd and 4th position, and rotate the pans every 15 minutes. I have two ovens, but I did it this want to make sure it could be done.
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