Italian Roasted Vegetables

Caroline

2 red potatoes, unpeeled                                             ¼ cup olive oil

2 large carrots                                                              2 garlic cloves, pressed

1 large yellow summer squash                                    2 tsp. Italian seasoning mix

1 large zucchini                                                           ½ tsp. salt

8 oz. fresh mushrooms                                                ¼ tsp. pepper

Wash and cut vegetables.  Toss with oil.  Toss with seasonings.  Bake at 425 F for 40-45 min. in 9x13 pan.  (Stir after first 20 min.)