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Zesty Roasted Vegetables
45 Min(s)
15 Min(s) Prep
30 Min(s) Cook
Healthy Living
The garden-fresh roasted vegetables in this tasty side dish get a boost of flavor from both the Italian dressing and Parmesan cheese.
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8 servings
Original recipe yields 8 servings
1/2 lb. fresh mushroom s
1/2 lb. baby carrots
1 onion, cut into 1/2-inch-thick wedges
1 large yellow pepper, cut into 8 strips
1/3 cup KRAFT Lite Zesty Italian Dressing
1/3 cup KRAFT Grated Parmesan Cheese, divided
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Reynolds® is a registered trademark of Reynolds Consumer Products LLC
Let's Make It
1
Heat oven to 450°F.
2
Cover rimmed baking sheet with Reynolds Wrap® Aluminum Foil; spray with cooking spray.
3
Toss vegetables with dressing and 1/4 cup cheese; spread onto prepared baking sheet.
4
Bake 28 to 30 min. or until vegetables are tender, stirring after 15 min. Sprinkle with remaining cheese.
Kitchen Tips
Tip 1
Variation
Prepare using crimini mushrooms, and/or a green or red pepper.
Nutrition
Calories
60
Calories From Fat
0
% Daily Value*
Total Fat 2g
3%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 230mg
10%
Total Carbohydrates 7g
3%
Dietary Fibers 2g
7%
Sugars 4g
8%
Protein 3g
6%
Vitamin A
80%
Vitamin C
35%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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