Oven-Roasted Italian Vegetables Recipe

Name: Oven-Roasted Italian Vegetables Recipe
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

www.bettycrocker.com

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.

View full recipe on www.bettycrocker.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.

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Cooking tools:

Oven
Baking sheet
Chef's knife
Cutting board
Mixing bowl
Spoon

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