Roasted Veggie Platter

By bakers_delight85

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 tsp. dried basil, crushed
• 1/4 tsp. dried thyme, crushed
• 1/4 tsp. dried rosemary, crushed

Details

Servings 6

Preparation

Step 1

Place the vegetables in a greased 15x10x1-inch baking pan. Drizzle with salad dressing and sprinkle with herbs; toss to coat.
Bake, uncovered, at 425 degrees for 15-20 minutes or until vegetables are tender, stirring occasionally.
Per serving (1/2 cup): 69 calories, 4g fat, 0 cholesterol, 173mg sodium, 7g carbohydrate, 2g fiber, 2g protein