Make sure to save any leftovers of your Roasted Potato and Vegetable Salad. These roasted potato and veggie bits are great warm or chilled the next day.
What You Need
Original recipe yields 8 servings
2 lb. red potatoes (about 4), cut into 1/2-inch cubes
2 zucchini, cut lengthwise into thin slices
2 carrots, diagonally sliced
1 small red onion, cut into wedges
1 cup KRAFT Balsamic Vinaigrette Dressing
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Let's Make It
Heat oven to 400°F.
Toss vegetables with dressing.
Spread onto bottom of shallow baking pan.
Bake 50 min. or until vegetables are tender, stirring occasionally.
If carrots are young and tender, there's no need to peel them. Simply scrub them well with a vegetable brush. This saves time and retains more of the carrots' flavor and nutrients.
Refrigerate leftovers. This salad is delicious warm or cold.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.