Oven-Roasted Vegetables

Ingredients

• 2 medium potatoes, peeled and cut into 1/2-inch cubes
• 2 medium carrots, cut into 1/2-inch slices
• 1 large zucchini, cut into 1/2-inch slices
• 1 large sweet red pepper, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon each dried basil and oregano or 1 tablespoon minced fresh basil and oregano
• 1/2 teaspoon salt, optional
• 1/4 teaspoon pepper
• 2 garlic cloves, minced