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Home / Recipes / Roasted Italian Vegetables
Roasted Italian Vegetables
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• Fiber Rich

A deliciously seasoned medley of vegetables is a perfect complement to roast chicken, beef or pork.

Makes 4 servings.

Prep Time: 15 minutes

Cook Time: 30 minutes

INGREDIENTS

1 teaspoon McCormick® Garlic Powder

1 teaspoon McCormick® Italian Seasoning or 1 teaspoon McCormick® Perfect Pinch® Salt Free Italian Seasoning

1/2 teaspoon McCormick® Fennel Seed

1/2 teaspoon McCormick® Oregano Leaves

1/4 teaspoon salt

6 cups assorted cut-up vegetables, such as onions, potatoes, bell peppers and zucchini

2 cups cremini (baby bella) mushrooms, halved

2 tablespoons olive oil

1 cup shredded part-skim mozzarella cheese (optional)

DIRECTIONS

1. Preheat oven to 450°F. Mix garlic, Italian seasoning, fennel, oregano and salt in small bowl. Toss vegetables, mushrooms and oil in large bowl. Add seasonings; toss to coat.

 

2. Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.

 

3. Roast 30 minutes. If adding cheese, sprinkle over vegetables during last 5 minutes of baking.

Tips

Test Kitchen Tip: Portabella mushrooms, cut into 1-inch pieces, may be substituted for the cremini mushrooms.

NUTRITION INFORMATION

per serving

Calories: 176

Fat: 8 g

Carbohydrates: 21 g

Cholesterol: 0 mg

Sodium: 160 mg

Fiber: 5 g

Protein: 5 g

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