Combine all ingredients in a large bowl; toss to coat vegetables well. Spray a baking sheet with non-stick vegetable spray; spread mixture evenly on pan. Bake at 425 degrees, stirring every 10 minutes, for 40 minutes, or until potatoes are tender and other vegetables are golden and caramelized.
Tip: Keep all those garden-fresh veggies fresh longer. Most veggies should be kept in the refrigerator with the exception of potatoes, sweet potatoes, onions and eggplant. Tomatoes will also keep their sun-ripened flavor best if stored on the windowsill or counter.
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