Oven-Roasted Potatoes and Vegetables Recipe - BettyCrocker.com

Ingredients

• 2 1/2 cups refrigerated new potato wedges (from 1 lb 4-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 dried Italian seasoning
• 1/4 teaspoon garlic salt