Roasted Veggie Platter Recipe

Nutrition Facts

  • One serving:
  • One 1/2-cup serving (prepared with fat-free salad dressing)
  • Calories:
  • 41
  • Fat:
  • 0 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 146 mg
  • Carbohydrate:
  • 8 g
  • Fiber:
  • 3 g
  • Protein:
  • 2 g


Parmesan Corn on the Cob

"This is an easy way to season fresh corn on the cob," promises Suzanne McKinley of Lyons, Georgia. View this recipe »



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.

Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.