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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Adapted from a Kraft recipe. Ingredients:
1/2 lb whole mushroom |
1/2 lb baby carrots |
1 medium onion, peeled, cut into 1/2-inch-thick wedges |
1 large red bell peppers or 1 large green bell peppers or 1 large yellow bell pepper, cut into 8 strips |
1/3 cup zesty reduced-fat italian salad dressing |
1/3 cup grated parmesan cheese, divided |
Directions:
1. Preheat oven to 450°F.
2. Line 15x10x1-inch baking pan with foil; spray with cooking spray. Set aside.
3. Toss vegetables with dressing and 1/4 cup of the cheese; spread into prepared pan.
4. Bake 28 to 30 minute or until vegetables are tender, stirring after 15 minute.
5. Sprinkle with remaining cheese.
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