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Zesty Roasted Vegetables

Zesty Roasted Vegetables recipe
photo by:kraft
The garden-fresh vegetables in this tasty side dish get a boost of flavor from both the Italian dressing and Parmesan cheese.
time
prep:
15 min
total:
45 min
servings
total:
8 servings, 1/2 cup each
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posted:
3/5/2013
Made this as a side with my dinner. Came out really good...
posted:
3/3/2013
I used a small roasting pan, a sweet onion, and threw in a handful of cherry tomatoes. I'm convinced the tomatoes prevented cheese stick. No need for tinfoil or spray. Wonderfully flavorful.
posted:
2/26/2013
Beautiful, colorful, and healthy.
posted:
1/15/2013
I left out the onions, and used regular carrots sliced. I LOVED the way the yellow pepper tasted so sweet. I normally do not like peppers at all.
posted:
9/20/2012
I haven't tried this one as yet, but I intend to do so soon. And it also is a Weight Watchers 1 PointsPlus+ recipe! Yay!
posted:
1/26/2011
Yum! I used carrots, onions, and potatoes. I drizzled in a little olive oil with the dressing.
posted:
1/20/2011
I used regular sized carrots and cut them into pieces smaller than baby carrots and they were still pretty firm, so you may want to adjust accordingly, other than that, it was perfect.
posted:
1/12/2011
Great grilled on skewers too!
posted:
10/20/2010
The Italian dressing was a bit over-powering so I'll have to tone it down some but all-in-all it was good.
posted:
4/7/2010
The vegetables turned out really nice except the carrots, they take a lot longer to cook than the rest of the veg, so we had nice crisp tender peppers and onions and hard carrots. Not very appetizing, we didn't eat the carrots. I would steam the carrots first before adding them to the grill. This dish had great flavor, I would make this again without the carrots.
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