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Roasted Vegetables with Basil (Crowd Size)

Roasted Vegetables with Basil (Crowd Size)
  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 12
Roasting brings out the best of veggies in a side dish sized for a crowd.
Updated June 15, 2012

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

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.

  • Add a garnish of fresh basil sprigs.
  • To reduce fat and calories a bit, use reduced-fat Italian dressing.

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
30
Total Fat
3g
5%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
200mg
8%
Potassium
250mg
7%
Total Carbohydrate
11g
4%
Dietary Fiber
3g
12%
Sugars
5g
Protein
1g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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