Comida Kraft
Recipe Box

Zesty Roasted Vegetables

Zesty Roasted Vegetables is rated 4.483870967741935 out of 5 by 62.
Prep Time
15
min.
Total Time
45
min.
Servings

8 servings, 1/2 cup each

The garden-fresh roasted vegetables in this tasty side dish get a boost of flavor from both the Italian dressing and Parmesan cheese.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 450°F.
  • Cover rimmed baking sheet with Reynolds Wrap® Aluminum Foil; spray with cooking spray.
  • Toss vegetables with dressing and 1/4 cup cheese; spread onto prepared baking sheet.
  • Bake 28 to 30 min. or until vegetables are tender, stirring after 15 min. Sprinkle with remaining cheese.
Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Variation

Prepare using crimini mushrooms, and/or a green or red pepper.

Servings

  • 8 servings, 1/2 cup each

Healthy Living

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

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 1 Vegetable
  • 1/2 Fat

Nutrition Bonus

This flavorful, low-fat side dish that's made with a variety of vegetables can help you eat right. And as a bonus, the carrots are not only rich in vitamin A, but the peppers are also an excellent source of vitamin C.

Nutritional Information

Serving Size 8 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 60
Total fat 2g
Saturated fat 1g
Cholesterol 5mg
Sodium 230mg
Carbohydrate 7g
Dietary fiber 2g
Sugars 4g
Protein 3g
% Daily Value
Vitamin A 80 %DV
Vitamin C 35 %DV
Calcium 8 %DV
Iron 4 %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 5 out of 5 by from I used a small roasting pan, a sweet onion, and threw in a handful of cherry tomatoes. 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.
Date published: 2013-03-03
Rated 5 out of 5 by from It's hard for me to find any recipe that makes me want to eat veggies (especially carrots), but I... It's hard for me to find any recipe that makes me want to eat veggies (especially carrots), but I love this one. It's so easy, works with any veggies we might have on hand (my fiance and I made it with just carrots and onion slices once, and it was still excellent), and everyone seems to love it. I actually like using ranch dressing more than the italian though. This dish is great, and practically impossible to mess up - a winner in my book.
Date published: 2007-06-18
Rated 3 out of 5 by from The vegetables turned out really nice except the carrots, they take a lot longer to cook than the... 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.
Date published: 2010-04-07
Rated 5 out of 5 by from Loved this! 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.
Date published: 2008-04-18
Rated 5 out of 5 by from This was awesome. This was awesome. The vegetable is not normally hubby's favorite part of the meal however in this case he loved it. he even went crazy over the mushrooms which is really a first! I liked this also because I could control the amount it made. Making this for just the two of us with a little left over for his lunch was great. Absolutely a "keeper".
Date published: 2007-09-09
Rated 5 out of 5 by from I loved these roasted veggies. I loved these roasted veggies. I was kind of skeptical that they would be good. I made it for Easter and my hubby and kids raved it. I already made it twice since then. Instead of the Italian dressing, I used Balsamic Olive Oil Dressing, since that's what I had on hand. Don't forget to spray the alumium foil with Pam or the veggies will stick.
Date published: 2007-04-11
Rated 5 out of 5 by from This was easy and very flavorful. This was easy and very flavorful. Anytime I can get my husband to eat something that is good for him and he actually likes it, deserves a superb rating. I will be making this again. I altered the veggies by using red onion along with a small red pepper and a small yellow pepper. Great way to get rid of those vegetables before they go bad.
Date published: 2007-05-04
Rated 5 out of 5 by from This is a great recipe. This is a great recipe. Everyone loves it. I've made it several times and even switch up the veggies. Zuchinni is great here. Don't always use the parmesan, it's just as good without it. I also use fat free Italian dressing. Soooo good!
Date published: 2009-02-25
  • 2016-08-25T10:38CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_61
  • loc_en_US, sid_104995, PRD, sort_relevancy
  • clientName_khcrm

K:44699v4:104995

>