Back to Roasted Veggie Platter

Print Options


Card Sizes

Roasted Veggie Platter Recipe

Roasted Veggie Platter Recipe

"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. YIELD: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


  • 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.

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

Sort By :
Reviewed Jan. 12, 2016

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

Reviewed Aug. 31, 2014

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

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!!"

Loading Image