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Roasted Vegetables

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Roasted Vegetables recipe
photo by:kraft
time
prep:
10 min
total:
35 min
servings
total:
6 servings, 1/2 cup each
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What You Need

1
small  eggplant
2
 medium red peppers
1
small  zucchini
2
 medium jalapeño peppers
1
 medium onion
4
 cloves garlic, peeled and chopped
1/2
cup  KRAFT Lite House Italian Dressing

Make It

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.

Kraft Kitchens Tips

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.
K:45108v0E:70240
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