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Oven-Roasted Potatoes and Vegetables

Oven-Roasted Potatoes and Vegetables
  • Prep 10 min
  • Total 30 min
  • Servings 6
Quickly toss potatoes, peppers and zucchini in seasoned oil and bake for a 30-minute side dish.
Updated May 4, 2010

Ingredients

  • 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

Steps

  • 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.

  • 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 Facts

Serving Size: 2/3 Cup
Calories
70
Calories from Fat
15
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
200mg
8%
Total Carbohydrate
14g
5%
Dietary Fiber
2g
8%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
40%
40%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 Starch;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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