Back to Italian Roasted Vegetables

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Italian Roasted Vegetables Recipe

Italian Roasted Vegetables Recipe

Harvest veggies become a warm, comforting side dish with this easy recipe from our Test Kitchen pros. Experiment with adding any other vegetables you have on hand, too. Simple & Delicious Test Kitchen
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 2 medium yellow summer squash, sliced
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1/4 pound fresh green beans, trimmed
  • 1/4 cup sun-dried tomato salad dressing
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon pepper

Directions

  • 1. In a large bowl, combine all ingredients. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan.
  • 2. Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring once. Yield: 4 servings.

Nutritional Facts

3/4 cup: 61 calories, 3g fat (trace saturated fat), 0mg cholesterol, 322mg sodium, 9g carbohydrate (6g sugars, 3g fiber), 2g protein Diabetic Exchanges:2 vegetable, 1/2 fat

Reviews for Italian Roasted Vegetables

Sort By :
MY REVIEW
pscutler
Reviewed Sep. 12, 2013

"Very tasty............for vegetables!!! Will definitely make again!"

MY REVIEW
BarbieVA
Reviewed May. 19, 2011

"Very good. I added asparagus the last ten minutes. Make this often"

MY REVIEW
Sprowl
Reviewed May. 6, 2011

"This had so much flavor. My husband couldn't get enough. Supposed to serve 4, but 2 in our house finished this off. I couldn't find and sun-dried salad dressing, so I used Catalina Dressing which is tomato based. I will serve this again, but my husband calls this company fare. Thanks TOH."

MY REVIEW
shoe_princess8
Reviewed Oct. 30, 2009

"Very easy with lots of flavor."

Loading Image