Oven-Roasted Italian Vegetables
Source of Recipe
Source: Betty Crocker: Simple Home Cooking - Jan. 2005, #216
Oven-Roasted Italian Vegetables
Sprinkle the roasted vegetables with freshly grated Parmesan cheese or a combo of chopped toasted nuts and sliced green onions.
1-1/2 cups baby-cut carrots (8-oz.)
1-1/2 cups fresh whole mushrooms (4 oz.)
2 medium onions, cut into 1-inch wedges (2 cups)
1 large red bell pepper, cut into 1-inch pieces (2 cups)
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (1 cup)
3 small red potatoes, cut into fourths (1 cup)
1/2 cup Italian dressing
Heat oven to 450° F. Generously spray 15x10x1-inch pan with cooking spray. In large bowl, toss vegetables with dressing. Spread vegetables in single layer in pan.
Bake uncovered 30 minutes, stirring occasionally, until crisp-tender.
Yields: 8 servings (3/4 cup each)
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