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Roasted Veggie Platter
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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
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.
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |