Seasoned Roasted Vegetables
What goes in
- 2zucchinis
- 2yellow squashes
- 4potatoes
- ½onion
- ½bell pepper
- ¼ cupreduced-calorie fat-free Italian salad dressing
How to cook it
- Heat the oven to 350 °F.
- Combine the sliced vegetables and Italian dressing in a large mixing bowl, tossing thoroughly to coat.
- Place a large piece of aluminum foil across a baking sheet and transfer the vegetables into the middle.
- Fold the edges of the foil upward and crimp them together tightly to form a sealed packet.
- Bake for 20 to 30 minutes until the vegetables are tender.
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