QueenBeeGrannyJean
03-20-2007, 11:35 PM
http://www.kraftfoods.com/images/recipe_images/Zesty_Roasted_Vegetables.jpgMakes: 8 servings, 1/2 cup each
http://www.kraftfoods.com/images/spacer.gif1/2 lb. whole button or crimini mushrooms
1/2 lb. baby carrots
1 medium onion, peeled, cut into 1/2-inch-thick wedges
1 large red, green or yellow bell pepper, cut into 8 strips
1/3 cup Light Zesty Italian Reduced Fat Dressing ( I also use Sun Dried Tomato Salad Dressing sometimes)
1/3 cup 100% Grated Parmesan Cheese, divided
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 min. or until vegetables are tender, stirring after 15 min.
Sprinkle with remaining cheese.
http://www.kraftfoods.com/images/spacer.gif1/2 lb. whole button or crimini mushrooms
1/2 lb. baby carrots
1 medium onion, peeled, cut into 1/2-inch-thick wedges
1 large red, green or yellow bell pepper, cut into 8 strips
1/3 cup Light Zesty Italian Reduced Fat Dressing ( I also use Sun Dried Tomato Salad Dressing sometimes)
1/3 cup 100% Grated Parmesan Cheese, divided
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 min. or until vegetables are tender, stirring after 15 min.
Sprinkle with remaining cheese.