Roasted vegetables with Italian Dressing
- 1 lb. mushrooms (optional)
- 3 c baby carrots, halved lengthwise
- 2 medium green peppers, cut into 1" strips
- 2 medium onions, cut into wedges
- 2/3 c Italian salad dressing
- 1/2 c grated parmesan, plus 2 more tbsp.
Preheat oven to 425.
In large bowl, mix veggies and salad dressing, 1/2 c cheese, salt and pepper. Spread onto ungreased cookie sheet.
Roast for 30-40 minutes until tender, stirring occasionally. Sprinkle with remaining cheese