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Prep 20min
Total1hr20min
Servings12
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Ingredients
3
cups ready-to-eat baby-cut carrots, cut in half lengthwise
2
medium red bell peppers, coarsely chopped (2 cups)
1
cup frozen corn
1/2
cup zesty Italian dressing
4 1/2
cups frozen whole green beans
2
medium green onions, sliced (2 tablespoons)
1/4
cup shredded fresh basil leaves
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Steps
1
Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix carrots, bell peppers, corn and dressing. Spread in pan. Roast uncovered 30 minutes.
2
Add frozen green beans to vegetable mixture in pan; stir to mix.
3
Roast uncovered 25 to 30 minutes longer or until vegetables are crisp-tender. Sprinkle with onions and basil; stir gently to mix.
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Add a garnish of fresh basil sprigs.
To reduce fat and calories a bit, use reduced-fat Italian dressing.
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