 Oven-Roasted Vegetables
Makes 4 servings
|
|
|
|
Image © Publications International, Ltd.
|
|
Oven-Roasted Vegetables
|
|
|
|
Ingredients
|
|
1
|
envelope LIPTON® RECIPE SECRETS® Savory Herb with Garlic Soup Mix*
|
|
1-1/2
|
pounds assorted fresh vegetables**
|
|
2
|
tablespoons BERTOLLI® Olive Oil
|
|
*Also terrific with LIPTON® RECIPE SECRETS® Onion or Golden Onion Soup Mix.
|
|
**Use any combination of the following, sliced: zucchini; yellow squash; red, green or yellow bell peppers; carrots; celery or mushrooms.
|
|
|
|
|
|
|
|
|
|
1. Preheat oven to 450°F. In large plastic bag or bowl, combine all ingredients. Close bag and shake, or toss in bowl, until vegetables are evenly coated.
|
|
2. In 13×9-inch baking or roasting pan, arrange vegetables; discard bag.
|
|
3. Bake uncovered, stirring once, 20 minutes or until vegetables are tender.
|
| |
|
Tip
For a lower fat version, spray pan lightly with nonstick cooking spray and replace oil with 2 tablespoons water.
|
|
|
|
© Unilever
|
|
|
|
|
|
Printed
from fbnr.com
|
|
