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Oven Roasted Vegetables Recipe

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This recipe for Oven Roasted Vegetables, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds assorted fresh vegetables - Use any combination of the following, thickly sliced: eggplant, zucchini, yellow squash, large mushrooms, red, green or yellow bell peppers, red onion.
3/4 cup WishBone Italian or Olive Oil Vinaigrette Dressing

Directions:
Directions:
In large, shallow non-aluminum baking dish or plastic bag, toss assorted fresh vegetables with dressing. Cover, or close bag, and marinate in refrigerator, turning once, up to one hour.

Preheat oven to 425. Remove vegetables, reserving marinade. Turn vegetables and marinade into roasting pan or bottom of broiler pan and roast 20 minutes or until vegetables are tender, stirring once.

 

 

 

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