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Zesty Roasted Vegetables

Even picky eaters will devour these tangy veggies. With only 15 minutes of prep, they leave you plenty of hands-free time. —Aims62, Community
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    9 servings


  • 1 pound medium fresh mushrooms
  • 3 cups fresh baby carrots, cut in half lengthwise
  • 2 medium green peppers, cut into 1-inch strips
  • 2 medium onions, cut into wedges
  • 2/3 cup Italian salad dressing
  • 1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • In a large bowl, combine the mushrooms, carrots, peppers, onions, salad dressing, 1/2 cup cheese, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan.
  • Bake, uncovered, at 425° for 30-40 minutes or until tender, stirring once. Sprinkle with remaining cheese.
Nutrition Facts
3/4 cup: 137 calories, 8g fat (2g saturated fat), 5mg cholesterol, 482mg sodium, 12g carbohydrate (6g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

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Average Rating:
  • Bronna
    Jul 6, 2015

    I made this for company. My son's girlfriend is Vegan and I wanted to fix something she would enjoy. Everyone loved it!! I added 1 yellow squash and 1 zucchini. It was delicous! We saved what was left and warmed it the next day and it was just as good as the day I fixed it.

  • vaughnlulu
    Feb 21, 2013

    No comment left

  • sprout716
    Nov 15, 2012

    No comment left

  • jpshaw
    Oct 21, 2012

    I modified this recipe the second time I made it to include 2 cups of potatoes and only 1 cup of carrots. It cut some of the sweetness.

  • hotpopper
    Sep 24, 2012

    What a great flavor!! I used Kraft Tuscon style Italian dressing. The dressing caramelized as it baked which gave it just a touch of, so, good.