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Roasted Veggie Platter

Total Time

Prep/Total Time: 30 min.

Makes

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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