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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.

"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

1. Place the vegetables in a greased 15x10x1-in. baking pan. Drizzle with salad dressing and sprinkle with herbs; toss to coat.
2. 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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