Roast Vegetable Medley

Ingredients

• ¾ teaspoon salt
• 2 ½ teaspoons chopped fresh mint
• 2 ½ teaspoons chopped fresh oregano
• 1 cup baby carrots with tops (about 5 ounces)
• 1 large zucchini, halved lengthwise and cut into 1-inch pieces (about 7 ounces)
• 1 fennel bulb, cut into (1/2-inch thick) wedges (about 15 ounces)
• 3 red bell peppers, cut into 1-inch pieces (about 1 1/4 pounds)
• + 7 more ingredients
• • 1 large yellow squash, halved lengthwise and cut into 1-inch pieces (about 6 ounces)
  • 8 large shallots, peeled and halved lengthwise
  • 1 ½ tablespoons extravirgin olive oil
  • 24 garlic cloves, peeled
  • ½ teaspoon freshly ground black pepper
  • Cooking spray
  • ½ teaspoon dried marjoram

Preheat oven to 450°. Place 1 oven rack in upper third of oven, and place the second rack in lower third of oven. Cut tops off carrots; discard tops. Combine carrots and remaining ingredients except cooking spray in a large bowl; toss to combine. Divide vegetable mixture evenly between 2 jelly-ro...

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