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Italian Roasted Vegetables

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.
  • Makes
    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


  • In a large bowl, combine all ingredients. Transfer to an ungreased 15x10x1-in. baking pan.
  • Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring once.
Nutrition Facts
3/4 cup: 61 calories, 3g fat (0 saturated fat), 0 cholesterol, 322mg sodium, 9g carbohydrate (6g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

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Average Rating:
  • pscutler
    Sep 12, 2013

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

  • lmarty
    Aug 17, 2012

    No comment left

  • BarbieVA
    May 19, 2011

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

  • Sprowl
    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.

  • budgick
    Sep 15, 2010

    No comment left

  • shoe_princess8
    Oct 30, 2009

    Very easy with lots of flavor.