Roasted Vegetables
Posted on 17 November 2009 by Tricia
Just the right mix of fresh vegetables can create a great side dish to accompany your fish, meat or poultry. To make it even better, these Roasted Vegetables are low in calories yet full of flavor. The key to this side dish is the KRAFT Light House Italian Dressing which adds the right amount of spices and seasonings to bring out the flavors of the eggplant, red peppers and zucchini. Have leftovers? Use the extra vegetables to create a delectable roasted vegetable pasta dish.
Roasted Vegetables
What You Need
1 small eggplant
2 medium red peppers
1 small zucchini
2 medium jalapeño peppers
1 medium onion
4 cloves garlic, peeled and chopped
1/2 cup KRAFT Light House Italian Dressing
Make It
PREHEAT oven to 425°F. Cover 2 baking sheets with foil; lightly spray with cooking spray. Cut vegetables into bite-sized pieces; toss with dressing. Spread evenly onto prepared baking sheets.
BAKE 25 min. or until vegetables are tender and peppers are blackened, turning vegetables over after 10 min.
*Brought to you by www.KraftFoods.com
Tags | eggplant, fall recipes, Kraft foods, kraft recipes, red peppers, roasted peppers, Roasted vegetables, side dish, simple side dish, vegetable recipes, zucchini
