From the Pantry Butler kitchen

Seasoned Roasted Vegetables

5 servings

Seasoned Roasted Vegetables

Italian salad dressing brings flavor to this veggie dish that cooks in just half and hour in the oven. Pairs well with fish, chicken, or tofu. USDA MyPlate Kitchen — University of Maryland Cooperative Extension — SNAP-Ed Program (public domain), via myplate.food

Ingredients

  • 2 medium zucchinis, washed and sliced
  • 2 medium yellow squashes, washed and sliced
  • 4 medium potatoes, scrubbed and sliced
  • 1/2 onion, peeled and sliced
  • 1/2 medium bell pepper (green or red), washed, seeded, and sliced
  • 1/4 cup fat free Italian salad dressing

Method

  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees F.
  3. Stir vegetables and dressing in large bowl.
  4. Spread vegetables in the center sheet of aluminum foil on top of baking sheet.
  5. Bring together and seal to make packet.
  6. Bake for 20 to 30 minutes.

Save this to your own cookbook

The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.

Save this recipe →

← The Kitchen Table