Oven-Roasted Potatoes and Vegetables

Oven-Roasted Potatoes and Vegetables

Quickly toss potatoes, peppers and zucchini in seasoned oil and bake for a 30-minute side dish.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

6

servings

2 1/2
cups refrigerated new potato wedges (from 1 lb 4-oz bag)
1
medium red bell pepper, cut into 1-inch pieces
1
small zucchini, cut into 1/2-inch pieces
4
oz fresh whole mushrooms, quartered (about 1 cup)
2
teaspoons olive oil
1/2
teaspoon dried Italian seasoning
1/4
teaspoon garlic salt
  1. Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
  2. Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.
Makes 6 servings (2/3 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Experts recommend consuming 3-5 servings of vegetables each day. This recipe provides a quick and easy way to help you reach that goal.

Nutrition Information:

1 Serving (2/3 Cup)
  • Calories 70
    • (Calories from Fat 15),
  • Total Fat 2g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 200mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 2g,
    • Sugars 2g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    Carbohydrate Choices:
    • 1 ;
    *Percent Daily Values are based on a 2,000 calorie diet.