Roasted Veggie Platter Recipe
Roasted Veggie Platter Recipe photo by Taste of Home

Roasted Veggie Platter Recipe

Publisher Photo
"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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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 prepared Italian salad dressing
  • 1/4 teaspoon each dried basil, thyme and rosemary, crushed

Nutritional Facts

1/2 cup equals 69 calories, 4 g fat (trace saturated fat), 0 cholesterol, 173 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Directions

  1. Place the vegetables in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with salad dressing and sprinkle with herbs; toss to coat.
  2. Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring occasionally. Yield: 6 servings.
Originally published as Roasted Veggie Platter in Quick Cooking September/October 2003, p37

Nutritional Facts

1/2 cup equals 69 calories, 4 g fat (trace saturated fat), 0 cholesterol, 173 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Reviews for Roasted Veggie Platter

AVERAGE RATING
   (3)
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MY REVIEW
Reviewed Aug. 31, 2014

This is a fast simple way to eat right and it taste great!!!!

MY REVIEW
Reviewed Nov. 11, 2010

This one is on rotation at our house. Easy nutritious and you can easily vary the vegetables to suit your taste. Love it!!

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