Best Zesty Roasted Vegetables Recipes

ZESTY ROASTED VEGETABLES

Zesty Roasted Vegetables image

Even picky eaters will devour these tangy veggies. With only 15 minutes of prep, they leave you plenty of hands-free time. -Aims62, TasteofHome.com Community

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 9 servings.

Number Of Ingredients 8

Ingredients

1 pound medium fresh mushrooms
3 cups fresh baby carrots, cut in half lengthwise
2 medium green peppers, cut into 1-inch strips
2 medium onions, cut into wedges
2/3 cup Italian salad dressing
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the mushrooms, carrots, peppers, onions, salad dressing, 1/2 cup cheese, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan., Bake, uncovered, at 425° for 30-40 minutes or until tender, stirring once. Sprinkle with remaining cheese.

Nutrition Facts : Calories 137 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 482mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

ZESTY ROASTED VEGETABLES

Zesty Roasted Vegetables image

Make and share this Zesty Roasted Vegetables recipe from Food.com.

Provided by Redsie

Categories Onions

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb whole mushroom
1/2 lb baby carrots
1 medium onion, peeled, cut into 1/2-inch-thick wedges
1 large green bell peppers or 1 large yellow bell pepper, cut into 8 strips
1/3 cup zesty reduced-fat Italian salad dressing
1/3 cup grated parmesan cheese, divided

Steps:

Preheat oven to 450°F.
Line 15x10x1-inch baking pan with foil; spray with cooking spray. Set aside.
Toss vegetables with dressing and 1/4 cup of the cheese; spread into prepared pan.
Bake 28 to 30 minute or until vegetables are tender, stirring after 15 minute.
Sprinkle with remaining cheese.

ZESTY ROASTED VEGETABLES

Zesty Roasted Vegetables image

The garden-fresh roasted vegetables in this tasty side dish get a boost of flavor from both the Italian dressing and Parmesan cheese.

Provided by My Food and Family

Categories Peppers

Time 45m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 6

Ingredients

1/2 lb. fresh mushrooms
1/2 lb. baby carrots
1 onion, cut into 1/2-inch-thick wedges
1 large yellow pepper, cut into 8 strips
1/3 cup KRAFT Lite Zesty Italian Dressing
1/3 cup KRAFT Grated Parmesan Cheese, divided

Steps:

Heat oven to 450°F.
Cover rimmed baking sheet with Reynolds Wrap® Aluminum Foil; spray with cooking spray.
Toss vegetables with dressing and 1/4 cup cheese; spread onto prepared baking sheet.
Bake 28 to 30 min. or until vegetables are tender, stirring after 15 min. Sprinkle with remaining cheese.

Nutrition Facts : Calories 60, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

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