HERB-ROASTED VEGETABLES

Herb-Roasted Vegetables image

Use any fall veggies you like in this yummy, filling side dish. Tossed with Parmesan and Italian dressing and lightly roasted, they're all equally delish.

Provided by My Food and Family

Categories Home

Time 55m

Yield Makes 6 servings, about 1 cup each.

Number Of Ingredients 3

Ingredients

5 cups cut-up assorted fresh fall vegetables (carrots, onions, parsnips, rutabagas, turnips)
1/3 cup KRAFT Lite Zesty Italian Dressing
1/3 cup KRAFT Grated Parmesan Cheese

Steps:

Heat oven to 450°F.
Combine ingredients.
Spread onto bottom of foil-lined 15x10x1-inch pan sprayed with cooking spray.
Bake 40 to 45 min. or until vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 90, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g