Roasted Summer Vegetables

Preparation

1. Preheat oven to 375° F.
2. Rinse and dry vegetables. Cut turnips and carrot into 2-inch pieces; mince garlic.
3. Place turnips, carrots and half of the minced garlic in a bowl and drizzle with 2 teaspoons of olive oil. Add marjoram and toss to coat vegetables with oil.
4. Spray two baking sheets with nonstick cooking spray; divide and layer vegetables evenly on sheets. Place baking sheets in oven for 30 minutes.
5. While turnips and carrots are cooking, cut onion, red bell pepper and zucchini into 2-inch pieces and slice mushrooms in half. Remove ends from green beans but keep them whole. Place vegetables in a bowl and drizzle with 2 teaspoons of olive oil. Add remaining garlic and black pepper; toss gently until vegetables are coated with oil.
6. After turnips and carrots have cooked for 30 minutes remove baking sheets from oven. Divide the green bean vegetable mixture between the two baking sheets. Mix vegetables with partially cooked turnips and carrots, forming a single layer on the baking sheets. Return to oven for another 15–20 minutes, cooking until vegetables are tender.