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Zesty Roasted Vegetables Recipe

Zesty Roasted Vegetables Recipe photo by Taste of Home

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Even picky eaters will devour these tangy veggies. With only 15 minutes of prep, they leave you plenty of hands-free time. —Aims62, TasteofHome.com Community

This recipe is:

Diabetic Friendly

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Zesty Roasted Vegetables Recipe

Prep: 15 min. Cook: 30 min.

Yield: 9 Servings

15 30 45

Ingredients

1 pound medium fresh mushrooms
3 cups fresh baby carrots, cut in half lengthwise
2 medium green peppers, cut into 1-inch strips
2 medium onions, cut into wedges
2/3 cup Italian salad dressing
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a large bowl, combine the mushrooms, carrots, peppers, onions, salad dressing, 1/2 cup cheese, salt and pepper. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 425° for 30-40 minutes or until tender, stirring once. Sprinkle with remaining cheese. Yield: 9 servings.

Nutritional Facts 3/4 cup equals 137 calories, 8 g fat (2 g saturated fat), 5 mg cholesterol, 482 mg sodium, 12 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Originally published as Zesty Roasted Vegetables in Simple & Delicious March/April 2010, p16

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Zesty Roasted Vegetables

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Reviewed on Oct. 21, 2012 by jpshaw

I modified this recipe the second time I made it to include 2 cups of potatoes and only 1 cup of carrots. It cut some of the sweetness.

Reviewed on Sep. 24, 2012 by hotpopper

What a great flavor!! I used Kraft Tuscon style Italian dressing. The dressing caramelized as it baked which gave it just a touch of sweetness.....so, so, good.