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 min
  • Total Time 40 min
  • Servings 8

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.

Expert Tips

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

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.