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OVEN ROASTED POTATOES & VEGETABLES Recipe

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This recipe for OVEN ROASTED POTATOES & VEGETABLES is from McElroy-Perry 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!
Category:
Category:
Ingredients:  
Ingredients:  
2½ cup Refrigerated New Potato Wedges (from 1 lb 4 oz. bag)
1 med Red Bell Pepper, cut into 1" pieces
1 sm Yellow Squash, cut into ½" pieces
1 sm Zucchini, cut into ½" pieces
½ tsp Dried Italian Seasoning
¼ tsp Garlic Salt
2 tsp Olive Oil
Directions:
Directions:
Preheat oven to 450 º. Spray a 15" x 10" x 1" pan with cooking spray. In a large bowl, toss all ingredients to coat. Spread evenly in pan.

Bake 15-20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.


NUTRITION:

Serving Size - ⅔ Cup
Calories - 70
Total Fat - 2 g

 

 

 

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