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

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"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


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


  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

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mamamarie User ID: 568814 241589
Reviewed Jan. 12, 2016

"Very good recipe. I used olive oil and added my own spices. Will make it again. Thanks."

Connie1022 User ID: 7550768 65317
Reviewed Aug. 31, 2014

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

LatelyLisa User ID: 5581400 141702
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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