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Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Trim, then thinly slice scallions, separating greens and whites. Trim and peel carrots, then slice diagonally into ½-inch-thick pieces. Core and finely chop tomatoes. Mince garlic. Cut potatoes into ½-inch cubes.