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Oven-Roasted Italian Vegetables

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By Betty Crocker Kitchens
Updated Sep 7, 2010
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Tossing fresh veggies with Italian salad dressing and roasting them in the oven is a no-fuss way to add a side dish to any dinner.

Oven-Roasted Italian Vegetables

  • Prep Time 10 min
  • Total 40 min
  • Servings 8
  • Ingredients 7
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Ingredients

  • 1 1/2 cups baby-cut carrots (8 oz)
  • 1 1/2 cups fresh whole mushrooms (4 oz)
  • 2 medium onions, cut into 1-inch wedges (2 cups)
  • 1 large red bell pepper, cut into 1-inch pieces (2 cups)
  • 1 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (1 cup)
  • 3 small red potatoes, cut into fourths (1 cup)
  • 1/2 cup Italian dressing

Instructions

  • Step 
    1
    Heat oven to 450°F. Generously spray 15x10x1-inch pan with cooking spray. In large bowl, toss vegetables with dressing. Spread vegetables in single layer in pan.
  • Step 
    2
    Bake uncovered 30 minutes, stirring occasionally, until crisp-tender.

Nutrition

130 Calories
6g Total Fat
2g Protein
17g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
150mg
6%
Potassium
530mg
15%
Total Carbohydrate
17g
6%
Dietary Fiber
3g
13%
Sugars
6g
Protein
2g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
40%
40%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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