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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

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

Directions

  • Place the vegetables in a greased 15x10x1-in. baking pan. Drizzle with salad dressing and sprinkle with herbs; toss to coat.
  • Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring occasionally.
Nutrition Facts
1/2 cup: 69 calories, 4g fat (0 saturated fat), 0 cholesterol, 173mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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Reviews

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Average Rating:
  • mamamarie
    Jan 12, 2016

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

  • Connie1022
    Aug 31, 2014

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

  • LatelyLisa
    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!!

  • kathleen98
    May 4, 2009

    No comment left