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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A great recipe that I got from a Kraft cookbook! Ingredients:
5 cups of assorted fresh fall vegetables (carrots, onions, parsnips, rutabagas and turnips) |
1/3 cup zesty italian dressing |
1/3 cup grated parmesan cheese |
Directions:
1. Preheat oven to 450.
2. Toss vegetables with dressing and cheese.
3. Place veggie mixture on a greased foil-lined cookie sheet.
4. Bake 40-45 minutes or until vegetables are tender, stirring occasionally.
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