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.
cups baby-cut carrots (8 oz)
cups fresh whole mushrooms (4 oz)
medium onions, cut into 1-inch wedges (2 cups)
large red bell pepper, cut into 1-inch pieces (2 cups)
medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (1 cup)
small red potatoes, cut into fourths (1 cup)
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.
Sprinkle the hot roasted veggies with freshly grated Parmesan cheese or a combo of chopped toasted nuts and sliced green onions.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.