Roast Vegetable Medley

1 c baby carrots with tops (about 5 ounces)
1 1/2 T olive oil
2 1/2 t chopped fresh oregano
2 1/2 t chopped fresh mint
3/4 t salt
1/2 t dried marjoram
1/2 t freshly ground black pepper
24 garlic cloves, peeled
8 large shallots, peeled and halved lengthwise
3 red bell peppers, cut into 1-inch pieces
1 large yellow squash, hlaved lengthwide and cut into 1-inch pieces
1 fennel bulb, cut into (1/2-inch thick) wedges
1 large zucchini, halved lengthwise and cut into 1-inchh pieces
Cooking spray

Preheat oven to 450. Place 1 oven rack in upper third of oven and place the second rack in lower third of oven.

Cut otps 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-roll pans coated with cooking spray. Bake at 450 for 12 minutes, stirring once; rotate pans on oven racks. Bake 12 additional minutes or until vegetables begin to brown, stirring once. Yield: 8 servings.