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Roasted Vegetables
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Feel free to include other vegetables such as asparagus, mushrooms, eggplant, sweet potatoes, winter squash, Brussels sprouts or turnips.

Makes 8 (1/2-cup) servings.

Prep Time: 15 minutes

Cook Time: 30 minutes

INGREDIENTS

1 teaspoon McCormick® Garlic Salt or 1 teaspoon McCormick®California Style Garlic Powder with Parsley

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

1/2 teaspoon McCormick® Fennel Seed (optional)

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

2 tablespoons oil

DIRECTIONS

1. Preheat oven to 450°F. Mix seasonings in small bowl. Toss vegetables and oil in large bowl. Add seasonings; toss to coat well.

 

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

 

3. Bake 30 minutes or until vegetables are tender, stirring occasionally.

Tips

Test Kitchen Tip: If desired, sprinkle 1 cup shredded part skim mozzarella cheese over vegetables during last 5 minutes of baking.

NUTRITION INFORMATION

per serving

Calories: 64

Fat: 4 g

Carbohydrates: 6 g

Cholesterol: 0 mg

Sodium: 249 mg

Fiber: 1 g

Protein: 1 g

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