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10 minutes
30 minutes
- 2 1/2 cups refrigerated new potato wedges (from 1 lb 4-oz bag)
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 small zucchini, cut into 1/2-inch pieces
- 4 oz fresh whole mushrooms, quartered (about 1 cup)
- 2 teaspoons olive oil
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon garlic salt
- Preheat oven to 450°F and generously spray a 15x10x1-inch pan with cooking spray. Combine all ingredients in a large bowl until evenly coated, then spread mixture evenly in the prepared pan.
- Bake the vegetables for 15 to 20 minutes, stirring midway, until they are tender and golden brown.
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