Italian Roasted Vegetables

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

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

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.

Originally published as Roasted Veggie Medley in Simple & Delicious September/October 2009

Reviews

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Average Rating:

pscutler

Sep 12, 2013

Very tasty............for vegetables!!! Will definitely make again!
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.
shoe_princess8

Oct 30, 2009

Very easy with lots of flavor.