Oven-Roasted Potatoes and Vegetables

 

2 1/2

cups refrigerated cooked new potato wedges (from 20-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 Italian seasoning

1/4

teaspoon garlic salt

• 1 Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
• 2 Bake 15 to 20 minutes, stirring once halfway through bake time, until vegetables are tender and lightly browned.