Fennel Roasted Vegetables (continued)
1/4 teaspoon salt
1. Preheat oven to 450°F. Toss vegetables and mushrooms with oil in large bowl. Mix garlic powder, Italian seasoning, fennel, oregano and salt in small bowl. Sprinkle over vegetables; toss to coat.
2. Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
3. Roast 30 minutes or until vegetables are tender and golden brown.
Test Kitchen Tip: Portabella mushrooms, cut into 1-inch pieces, may be substituted for the cremini mushrooms.
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