Thursday, May 8, 2008

Roasted Vegetables

We have salad nearly every day. My family prefers vegetables raw. Occasionally I just crave cooked ones. Peppers were on sale this week. So we had these with Glazed Pork Roast.

1 each red, green, yellow peppers, sliced
7 smallish red potatoes cut in wedges
1/2 large vidalia onion, slivered
2 portobello mushrooms
3 TBS Italian Dressing (Good Seasons)

Scrub potatoes and slice. Place in ziploc bag or bowl and mix with 1 TBS dressing. Bake for 10 minutes at 425 degrees on a foil lined baking sheet. (Foil makes clean up easy.) Mix vegetables with remaining 2 TBS dressing. Add to potatoes and spread out as best you can. Bake 25-30 minutes longer to desired browness.


ann said...

this looks really good and easy to do. a great alternative to the frozen broccoli, peas, corn or beans we always have at every. single. meal.

Lori said...

I'm loving all these recipes Joanne! Keep posting them.

ann said...

We made these last night! I forgot the mushrooms, but it was still fabulous. Had it with chicken.

truth said...

I'm so glad you liked it Ann.