Italian Roasted Vegetables

Name: Italian Roasted Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings.
Cuisine: Europe, Italian
Ingredients: 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

3 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

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

Italian Roasted Vegetables Recipe photo by Taste of Home

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Ingredients

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

Directions

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.

Italian Roasted Vegetables

Ingredients

Directions

Nutrition Facts

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