Roasted Vegetables

1 cup baby carrots
1 yellow squash halved and cut into chunks
3 red peppers, cut into 1 inch pieces
1 fennel bulb, cut into wedges
1 large zucchini, halved and cut into chunks
1 or 2 red onions, wedged
2 to 3 tablespoons of olive oil
2 teaspoons fresh oregano
2 1/2 teaspoons chopped fresh mint
3/4 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon black pepper
24 peeled garlic cloves

Preheat oven to 450 degrees. Place an oven rack in the upper third of the oven and one on the bottom. Combine all the vegetables in a large bowl with all the other ingredients. Divide between two cookie sheets lightly coated with olive oil or olive oil cooking spray. Bake for 12 to 15 minutes. Rotate pans. Bake for approximately 12 to 15 more minutes or until vegetables begin to caramelize.
Stir as need during cooking.

Submitted by: Jeanette P.

Roasted Vegetables