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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.

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( 6 Ratings)

6 Ratings

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f152d53c-71a4-47ee-9892-253ae0e28178
  • Prep Time 10 min
  • Total Time 40 min
  • Servings 8

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

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Directions

  • 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.

EXPERT TIPS

Expert Tips

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

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
150mg
150%;
Total Carbohydrate
17g
17%
(Dietary Fiber
3g
3%
  Sugars
6g
6%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
130%;
Vitamin C
40%;
Calcium
4%;
Iron
6%;
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.

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© 2013 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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