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Italian Roasted Vegetables Recipe

Italian Roasted Vegetables Recipe photo by Taste of Home

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Harvest veggies become a warm, comforting side dish with this easy recipe from our Test Kitchen pros. Experiment with adding any other vegetables you have on hand, too. Simple & Delicious Test Kitchen

This recipe is:

Quick

Diabetic Friendly

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Italian Roasted Vegetables Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

2 medium yellow summer squash, sliced
1 medium sweet red pepper, cut into 1-inch pieces
1/4 pound fresh green beans, trimmed
1/4 cup sun-dried tomato salad dressing
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon pepper

Directions

In a large bowl, combine all ingredients. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring once. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 61 calories, 3 g fat (trace saturated fat), 0 cholesterol, 322 mg sodium, 9 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Originally published as Italian Roasted Vegetables in Simple & Delicious September/October 2009, p25

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Italian Roasted Vegetables

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Reviewed on May. 19, 2011 by BarbieVA

Very good. I added asparagus the last ten minutes. Make this often

Reviewed on May. 06, 2011 by Sprowl

This had so much flavor. My husband couldn't get enough. Supposed to serve 4, but 2 in our house finished this off. I couldn't find and sun-dried salad dressing, so I used Catalina Dressing which is tomato based. I will serve this again, but my husband calls this company fare. Thanks TOH.