Roasted Vegetables - Kraft Recipes Top
Comida Kraft
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Roasted Vegetables

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Total Time

6 servings, 1/2 cup each

Whether you get your harvest from the farmers' market or your backyard, this is the only recipe for Roasted Vegetables you'll ever need.

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Make It

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  • Preheat oven to 425°F. Cover 2 baking sheets with foil; lightly spray with cooking spray. Cut vegetables into bite-sized pieces; toss with dressing. Spread evenly onto prepared baking sheets.
  • Bake 25 min. or until vegetables are tender and peppers are blackened, turning vegetables over after 10 min.

Creative Leftovers

Toss leftover vegetables with cooked pasta for a roasted vegetable pasta.

Food Facts

The more uniform the vegetable size is, the more evenly the vegetables will roast.


  • 6 servings, 1/2 cup each

Healthy Living

  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 2 Vegetable
  • 1/2 Fat

Nutrition Bonus

This low-calorie side dish will complement lean fish, meat or poultry. The red pepper is high in vitamin C as well as a good source of vitamin A.

Nutritional Information

Serving Size 6 servings, 1/2 cup each
Calories 70
Total fat 2.5g
Saturated fat 0g
Cholesterol 0mg
Sodium 180mg
Carbohydrate 10g
Dietary fiber 3g
Sugars 5g
Protein 2g
% Daily Value
Vitamin A 30 %DV
Vitamin C 70 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from alum.foil is not easy to work with.did not like seeds in eggplant and recipe lacked taste. alum.foil is not easy to work with.did not like seeds in eggplant and recipe lacked taste.
Date published: 2014-08-09
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