Oven-Roasted Potatoes and Vegetables

Quickly toss potatoes, peppers and zucchini in seasoned oil and bake for a 30-minute side dish.

  • prep time 10 min
  • total time 30 min
  • ingredients 7
  • servings 6

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
  • 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.
  • 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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