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

Preparation

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.

Bake uncovered 30 minutes, stirring occasionally, until crisp-tender.

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