Zesty Roasted Vegetables

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Zesty Roasted Vegetables by Katie Smith
Zesty Roasted Vegetables by Katie Smith


  • 1/2 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 KRAFT Light Zesty Italian Dressing 1/3 cup
  • KRAFT Grated Parmesan Cheese, divided
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  • 1

    HEAT oven to 450°F. Line 15x10x1-inch baking pan with foil; spray with cooking spray. Set aside.

  • 2

    TOSS vegetables with dressing and 1/4 cup of the cheese; spread into prepared pan.

  • 3

    BAKE 28 to 30 min. or until vegetables are tender, stirring after 15 min. Sprinkle with remaining cheese.

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