Roasted Vegetables with Fresh Sage

6 small zucchini (about 2 pounds)
1 large red bell pepper, cut into 1/2-inch strips
20 shallots
6 garlic cloves
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup chopped fresh sage

Cut each zucchini lengthwise into quarters; cut quarters in half crosswise.
Arrange zucchini and next 3 ingredients in a greased shallow aluminum foil-lined roasting pan. Drizzle with oil.
Bake at 500 degrees for 25 minutes. Sprinkle with salt, pepper, and sage.

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