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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


  • 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


  • 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 (0g saturated fat), 0mg cholesterol, 322mg sodium, 9g carbohydrate (6g sugars, 3g fiber), 2g protein Diabetic Exchanges: 2 vegetable, 0 fat.

Reviews for Italian Roasted Vegetables

Sort By :
pscutler 171633
Reviewed Sep. 12, 2013

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

BarbieVA 115346
Reviewed May. 19, 2011

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

Sprowl 144962
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."

shoe_princess8 167644
Reviewed Oct. 30, 2009

"Very easy with lots of flavor."

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