Roast Vegetable Medley

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1 cup baby carrots with tops (about 5 ounces)

1 1/2 tablespoons extravirgin olive oil

2 1/2 teaspoons chopped fresh oregano

2 1/2 teaspoons chopped fresh mint

3/4 teaspoon salt

1/2 teaspoon dried marjoram

1/2 teaspoon freshly ground black pepper

24 garlic cloves, peeled

8 large shallots, peeled and halved lengthwise

3 red bell peppers, cut into 1-inch pieces (about 1 1/4 pounds)

1 large yellow squash, halved lengthwise and cut into 1-inch pieces (about 6 ounces)

1 fennel bulb, cut into (1/2-inch thick) wedges (about 15 ounces)

1 large zucchini, halved lengthwise and cut into 1-inch pieces (about 7 ounces)

Cooking spray

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