Seasoned Roasted Vegetables

Name: Seasoned Roasted Vegetables
Yield: 5 servings
Ingredients: 2 medium zucchinis, washed and sliced; 2 medium yellow squashes, washed and sliced; 4 medium potatoes, scrubbed and sliced; 1/2 onion, peeled and sliced; 1/2 medium bell pepper (green or red), washed, seeded, and sliced; 1/4 cup fat free Italian salad dressing

Source: University of Maryland Cooperative Extension SNAP-Ed Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Italian salad dressing brings flavor to this veggie dish that cooks in just half and hour in the oven. Pairs well with fish, chicken, or tofu.

Makes

5 servings

Ingredients

2 medium zucchinis, washed and sliced
2 medium yellow squashes, washed and sliced
4 medium potatoes, scrubbed and sliced
1/2 onion, peeled and sliced
1/2 medium bell pepper (green or red), washed, seeded, and sliced
1/4 cup fat free Italian salad dressing

Directions

Wash hands with soap and water.
Preheat oven to 350 degrees F.
Stir vegetables and dressing in large bowl.
Spread vegetables in the center sheet of aluminum foil on top of baking sheet.
Bring together and seal to make packet.
Bake for 20 to 30 minutes.

Notes

Learn more about: Zucchini Yellow Squash Potatoes Onions Bell Peppers

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.