Roasted Veggie Platter

Name: Roasted Veggie Platter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 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

"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

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.

Originally published as Roasted Veggie Platter in Quick Cooking September/October 2003

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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!!