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Oven-Roasted Potatoes and Vegetables

(4)
  1 reviews
  • 10 min prep time
  • 30 min total time
  • 7 ingredients
  • 6 servings
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Quickly toss potatoes, peppers and zucchini in seasoned oil and bake for a 30-minute side dish.

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

Steps

  • 1 Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
  • 2 Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.
  • 1 Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
  • 2 Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.

Expert Tips

Experts recommend consuming 3-5 servings of vegetables each day. This recipe provides a quick and easy way to help you reach that goal.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2/3 Cup
Calories
70
(
Calories from Fat
15),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
200mg
200%;
Total Carbohydrate
14g
14%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
40%;
Calcium
2%;
Iron
8%;
Exchanges:
1 Starch;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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