Roasted Veggie Platter
"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.
Ingredients
- 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
Reviews
Very good recipe. I used olive oil and added my own spices. Will make it again. Thanks.
This is a fast simple way to eat right and it taste great!!!!
This one is on rotation at our house. Easy nutritious and you can easily vary the vegetables to suit your taste. Love it!!
No comment left