Roasted Veggie Platter Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
Place the vegetables in a greased 15-in. x 10-in. x 1-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.
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