Wednesday, September 23, 2009

Italian Roasted Potatoes

These vegetables smelled so great as they were cooking in the oven. I knew just from the smell that they would be delicious. We were not disappointed! I served these with Cheese-topped Lemon Chicken Breasts.

2 medium yellow summer squash, sliced
1 medium sweet red pepper, cut into 1-inch pieces
1/4 pound fresh green beans, trimmed
1/4 c sun-dried tomato salad dressing
1/4 tsp salt
1/4 tsp dried basil
1/8 tsp pepper

In a large bowl, combine all ingredients. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring once. Serve immediately.

Recipe courtesy: Simple & Delicious

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