ROASTED POTATO AND VEGETABLE SALAD

Roasted Potato and Vegetable Salad image

Make sure to save any leftovers of your Roasted Potato and Vegetable Salad. These roasted potato and veggie bits are great warm or chilled the next day.

Provided by My Food and Family

Categories Home

Time 1h

Yield 8 servings

Number Of Ingredients 5

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Ingredients

2 lb. red potatoes (about 4), cut into 1/2-inch cubes
2 zucchini, cut lengthwise into thin slices
2 carrots, diagonally sliced
1 small red onion, cut into wedges
1 cup KRAFT Balsamic Vinaigrette Dressing

Steps:

Heat oven to 400°F.
Toss vegetables with dressing.
Spread onto bottom of shallow baking pan.
Bake 50 min. or until vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g