Oven-Roasted Italian Vegetables

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.

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

8

servings

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
  1. 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.
  2. Bake uncovered 30 minutes, stirring occasionally, until crisp-tender.
Makes 8 servings (3/4 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Sprinkle the hot roasted veggies with freshly grated Parmesan cheese or a combo of chopped toasted nuts and sliced green onions.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 130
    • (Calories from Fat 60),
  • Total Fat 6g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 150mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 3g,
    • Sugars 6g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.