Roasted Veggie Platter
Quick Cooking
"This combination of colorful vegetable is so good when baked in the oven," assures Margaret Allen of Abingdon, Virginia. "They make a lovely presentation when threaded on skewers before roasting, too," she notes.
SERVINGS: 6
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1 medium sweet red pepper, cut into 1-1/2-inch pieces
- 1 medium red onion, cut into wedges
- 1 medium yellow summer squash, cut into 1/2-inch slices
- 1/2 pound whole fresh mushrooms
- 1/4 pound fresh green beans, trimmed
- 1/4 cup Italian salad dressing
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary, crushed
Directions:
Place the vegetables in a greased 15-in. x 10-in. x 1-in baking pan. Drizzle with salad dressing and sprinkle with herbs. Bake, uncovered, at 425° for 15-20 minutes or until vegetables are crisp-tender. Yield: 6 servings.