Lunch: Oven-Roasted Potatoes and Vegetables
Quickly toss potatoes, peppers and zucchini in seasoned oil and bake for a 30-minute side dish.
Ingredients
2 1/2 cups refrigerated new potato wedges (from 1 lb 4-oz bag)
1 medium red bell pepper, cut into 1-inch pieces
1 small zucchini, cut into 1/2-inch pieces
4 oz fresh whole mushrooms, quartered (about 1 cup)
2 teaspoons olive oil
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic salt
Instructions
Heat oven to 450 °F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
