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Roasted Veggie Platter

By: Margaret Allen

"'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."

Rate/Review | Read Reviews (8)

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe 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 Italian salad dressing
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed

Directions

Place the vegetables in a greased 15-in. x 10-in. x 1-in baking pan. Drizzle with salad dressing and sprinkle with herbs. Bake, uncovered, at 425 degrees F for 15-20 minutes or until vegetables are crisp-tender.

Footnotes

Nutritional Analysis: One 1/2-cup serving (prepared with fat-free salad dressing) equals 41 calories, trace fat (trace saturated fat), trace cholesterol, 146 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchange: 1 vegetable.