Oven Roasted Vegetables

These oven roasted vegetables make a great side and are oh so healthy. Experiment with your favorite seasonings to serve your unique taste.

Serves 6


  • 1 small green bell pepper, cut into chunks
  • 1 small red onion, cut into thin wedges
  • 1 small zucchini, sliced
  • 1 cup baby carrots
  • 1 cup red potato chunks
  • 1 tbsp oil
  • 1 package of your favorite salad/vegetable dip mix (I prefer Simply Organic Italian Salad Dressing Mix)


  • Preheat oven to 450°F. Toss vegetables with oil in large bowl. Sprinkle with Seasoning Mix; toss again to coat well.
  • Spread vegetables in single layer on foil-lined 15 x 10x 1-inch baking pan.
  • Roast 30 minutes or until vegetables are tender, stirring occasionally.

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