ROASTED VEGGIE PLATTER

Roasted Veggie Platter image

These colorful vegetables make a beautiful presentation and taste great. You can serve them hot or they are also good at room temperature or chilled. Vary the vegetables if you desire.

Provided by Chris from Kansas

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 medium sweet red pepper, cut into 1 1/2 inch pieces
1 medium sweet onion, cut into wedges
1 medium zucchini, but into 1/2 inch slices
1/2 lb whole fresh mushrooms
1/4 lb fresh green beans, trimmed
1/4 cup Italian salad dressing
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed

Steps:

Place the vegetables in a greased 15X10X1 inch baking pan.
Drizzle with salad dressing and sprinkle with herbs.
Bake, uncovered at 425 degrees for 15 to 20 minutes or until vegetables are crisp tender.
Arrange vegetables on platter as desired.

Nutrition Facts : Calories 61.2, Fat 3.1, SaturatedFat 0.5, Sodium 169.3, Carbohydrate 7.8, Fiber 2.1, Sugar 3.9, Protein 2.3

*** Explore more Roasted Veggie Platter Recipes »

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