This combination of colorful vegetables is so good when baked in the oven.
You can use smaller vegetables if you want and cut them into more bite size pieces, and you won’t have to stand patiently over an outdoor grill or get your kitchen all smoked up using a stove top grill pan.
| Servings | Prep Time | Cook Time |
| 6serves | 15minutes | 15-20minutes |
| Servings | Prep Time |
| 6serves | 15minutes |
| Cook Time |
| 15-20minutes |
Ingredients
- 1 sweet red pepper medium, cut into 3cm pieces
- 1 red onion medium,cut into wedges
- 1 yellow summer squash medium, cut into 1-1,5 cm slices
- 225 g whole fresh mushrooms
- 115 g fresh green beans trimmed
- 1/4 cup Italian salad dressing
- 1/4 tsp dried basil crushed
- 1/4 tsp dried thyme crushed
- 1/4 tsp dried rosemary crushed
Ingredients
|
Instructions
- Place the vegetables in a greased 15x10x1-in. baking pan. Drizzle with salad dressing and sprinkle with herbs; toss to coat.
- Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring occasionally.
Nutrition Facts
Roasted Veggie Platter
Amount Per Serving
Calories 69
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 173mg
7%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
8%
Sugars 4g
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.
