Roasted Veggie Platter Recipe

Roasted Veggie Platter Recipe photo by Taste of Home

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"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.

This recipe is:

Quick

Diabetic Friendly

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Roasted Veggie Platter Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

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 prepared Olive Garden Signature Italian Dressing

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Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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1/4 teaspoon each dried basil, thyme and 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; toss to coat.
Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring occasionally. Yield: 6 servings.

Nutritional Facts 1/2 cup equals 69 calories, 4 g fat (trace saturated fat), 0 cholesterol, 173 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Originally published as Roasted Veggie Platter in Quick Cooking September/October 2003, p37