Serves 5
171 cal · 40 min
Seasoned Roasted Vegetables
Recipe GLPR8ee35953d0aeb0
A vibrant medley of fresh zucchini, yellow squash, potatoes, onion, and bell pepper tossed in zesty Italian dressing, then sealed in foil and roasted until tender. This colorful side dish is light, flavorful, and perfect alongside any main course.
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Ingredients
2 medium zucchinis, washed and sliced into 1/4-inch rounds
2 medium yellow squashes, washed and sliced into 1/4-inch rounds
4 medium potatoes, scrubbed and sliced into 1/4-inch rounds
1/2 medium onion, peeled and thinly sliced
1/2 medium bell pepper (green or red), washed, seeded, and sliced
1/4 cup fat-free Italian salad dressing
Directions
Wash your hands with soap and water. Preheat the oven to 350°F.
In a large bowl, combine the sliced zucchini, yellow squash, potatoes, onion, and bell pepper. Drizzle the fat-free Italian dressing over the vegetables and toss gently until all pieces are evenly coated.
Tear off a large sheet of aluminum foil and place it on a baking sheet. Pour the dressed vegetables into the center of the foil.
Fold the foil edges up and over the vegetables, creating a sealed packet. Make sure the seams are well-sealed to trap steam inside.
Place the baking sheet in the preheated oven and roast for 20 to 30 minutes, until the potatoes are fork-tender and the vegetables are soft.
Carefully open the foil packet (watch for hot steam) and serve warm.
