Name: Roast Vegetable Medley
Yield: 8 servings (serving size: about 3/4 cup)
Ingredients: 1 cup baby carrots with tops (about 5 ounces); 1 ½ tablespoons extravirgin olive oil; 2 ½ teaspoons chopped fresh oregano; 2 ½ teaspoons chopped fresh mint; ¾ teaspoon salt; ½ teaspoon dried marjoram; ½ teaspoon freshly ground black pepper; 24 garlic cloves, peeled; 8 large shallots, peeled and halved lengthwise; 3 red bell peppers, cut into 1-inch pieces (about 1 1/4 pounds); 1 large yellow squash, halved lengthwise and cut into 1-inch pieces (about 6 ounces); 1 fennel bulb, cut into (1/2-inch thick) wedges (about 15 ounces); 1 large zucchini, halved lengthwise and cut into 1-inch pieces (about 7 ounces); Cooking spray

Cut tops off carrots; discard tops. Combine carrots and remaining ingredients except cooking spray in a large bowl; toss to combine. Divide vegetable mixture evenly between 2 jelly-roll pans coated with cooking spray. Bake at 450° for 12 minutes, stirring once; rotate pans on oven racks. Bake 12 additional minutes or until vegetables begin to brown, stirring once.

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Roast Vegetable Medley

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