Roasted Vegetables

Recipe by polar5554
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 -2
    zucchini, sliced in half moons (depending on size)
  • 1 -2
    yellow squash, sliced in half moons (depending on size)
  • 1 -2
    raw red bell pepper (sliced) or 1 -2 yellow pepper (sliced)
  • 1
    medium red onion (wedged)
  • 3 -4
    red potatoes (wedged)
  • 2 -3
    tablespoons olive oil
  • artichoke hearts small jar (chopped)
  • 1
    tablespoon Italian salad dressing
  • salt (to taste) or pepper (to taste)
  • 1
    teasoon red pepper flakes (adjust to taste)
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DIRECTIONS

  • Preheat oven to 400 degrees. Combine all prepared ingredients in a large bowl and pour into a jelly roll pan. I put Silpat on the bottom of my pan, but I guess you could use Parchment paper.
  • When preparing the red onion and peppers chop them as if you were preparing them for a kabob.
  • Roast in oven for 35-40 minutes (stir up vegetables half way).
  • ENJOY!
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