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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:
12/26/2008
This recipe is GREAT and so easy. I added 3 diced sweet potatoes for extra nutrients...YUM!
posted:
11/30/2008
Wonderful and super easy! I did all the veggie cutting the night before and then just tossed the veggies and roasted them the morning of our lunch. So easy, very colorful and smelled wonderful while it was baking!
posted:
11/29/2008
We made this w/ our Thanksgiving meal. So easy and even my mother in-law loved it!
posted:
11/14/2008
This was a easy delicious dish. The vegies still stuck to the foil, however.
posted:
10/26/2008
Easy, delicious, and healthy. What more could you want? I added a little rosemary for an interesting twist.
posted:
10/19/2008
This was good, but probably not enough for us to add as a "regular." Somehow it tasted flavorless, yet too much. I think it would be better with less parmesan cheese.
posted:
6/15/2008
Very easy to make. Could have cooked a little longer.
posted:
4/18/2008
Loved this! I was looking for a way to add new veggies into my diet. I made this with 1 Tb. minced onions, half an acorn squash, 2 small zucchini, & a small eggplant. It tastes amazing & smells even better! I didn't even bother to top with the extra cheese b/c it was so good already. I am so thrilled to have discovered this easy & delicious recipe.
posted:
1/15/2008
What an easy, tasty recipe! I forgot the carrots, so did not put them in. I also took someone elses suggestion and added in zuchini squash. Husband asked me to make some for tomorrow night.
posted:
1/8/2008
This recipe was easy to make and it tasted great! I will definitely make it again.
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