Oven-Roasted Vegetables

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medium unpeeled baking potatoes, cut into 1-inch chunks (1 1/3 cups)

medium unpeeled sweet potato, cut into 1-inch chunks (1 cup)

medium onions, each cut into 12 wedges

1/3

cup fat-free Italian dressing

1/4

teaspoon ground red pepper (cayenne)

medium bell pepper, cut into 1-inch squares

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1

Move oven rack to position slightly above middle of oven. Heat oven to 500ºF.
2

Generously spray rectangular pan, 13x9x2 inches, with cooking spray. Place baking potatoes, sweet potato and onions in pan. Mix dressing and red pepper; pour over vegetables. Cover and bake 10 minutes.
3

Stir bell pepper into vegetables. Cover and bake 5 minutes; stir vegetables. Bake uncovered 10 minutes longer.

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Ground red pepper is a ground hot red chile pepper. For milder flavor, use 1/4 teaspoon ground black pepper.
Roasting the baking potatoes and sweet potato with their skins saves time and nutrients. You get more fiber, iron, calcium and B vitamins in unpeeled potatoes.

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Nutrition Information

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.