Mixed Roast Vegetables

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 1/2 lb. yellow squash, cubed
• 1/2 lb. zucchini, cubed
• 1 lb. red-skinned potatoes, cut into small wedges
• 1 green bell pepper, cored, seeded and cut into strips
• 1 red or yellow bell pepper, cored, seeded and cut into strips
• 2 c. cooked Great Northern beans, or drained and rinsed canned cannellini beans
• 1 (28 oz.) can peeled whole tomatoes, drained and crushed
• 2 cloves garlic, minced
• 2 tsp. dried oregano, crumbled
• 1/4 c. packed torn fresh basil leaves or 1 tsp. dried
• salt and pepper to taste