Zesty Roasted Vegetables

Name: Zesty Roasted Vegetables
Ingredients: 1/2 lb whole mushroom; 1/2 lb baby carrots; 1 medium onion, peeled, cut into 1/2-inch-thick wedges; 1 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

6 ingredients

5 steps

Ingredients

1/2 lb whole mushroom
1/2 lb baby carrots
1 medium onion, peeled, cut into 1/2-inch-thick wedges
1 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

Directions

1

Preheat oven to 450°F.
2

Line 15x10x1-inch baking pan with foil; spray with cooking spray. Set aside.
3

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

Bake 28 to 30 minute or until vegetables are tender, stirring after 15 minute.
5

Sprinkle with remaining cheese.