Oven-Roasted Italian Vegetables

Tossing fresh veggies with Italian salad dressing and roasting them in the oven is a no-fuss way to add a side dish to any dinner.

BettyCrockerRecipe by BettyCrocker

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10 minutes

40 minutes

8 servings (3/4 cup each)



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Nutrition Info

  • 1 Serving
  • 130
  • 6g
    (Saturated Fat 1/2g, Trans Fat 0g)
  • 0mg
  • 150mg
  • 17g
    (Dietary Fiber 3g, Sugars 6g)
  • 2g
  • Percent Daily Value*
  • 130%
  • 40%
  • 4%
  • 6%
  • Exchanges
  • 1
  • 1/2
  • 2
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft)

    No changes.

  • Special Touch

    Sprinkle the hot roasted veggies with freshly grated Parmesan cheese or a combo of chopped toasted nuts and sliced green onions.

Ingredients

  • 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

Directions

  1. 1Heat 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.
  2. 2Bake uncovered 30 minutes, stirring occasionally, until crisp-tender.
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