2 tablespoons (30 ml) olive oil
1/2 teaspoon (1.5 g) minced garlic
1/2 teaspoon (0.4 g) dried basil
1/2 teaspoon (0.5 g) dried oregano
1/2 cup (80 g) onion, sliced into wedges
1/2 cup (75 g) green bell pepper, cut in 1-inch (2.5-cm) pieces
1/4 cup (45 g) plum tomato halves
1/2 cup (56 g) zucchini, cut in 1-inch (2.5-cm) slices
1/2 cup (35 g) mushrooms, cut in half
1. Preheat oven to 400°F (200°C, or gas mark 6). Combine oil, garlic, basil, and oregano in a reseal able plastic bag. Add onion, green bell pepper, tomatoes, zucchini, and mushrooms and shake to coat evenly.
2. Coat a 9 x 13-inch (23 x 33-cm) roasting pan with nonstick vegetable oil spray. Place the vegetables in a single layer in the pan. Roast for 20 minutes, or until crisp.