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Roasted vegetables are unbelievably easy to prepare and yet so very delicious as the flavors are concentrated in the dry heat of the oven. Photo credit: Kristen Doyle from Dine and Dish.
1 medium red bell pepper, cut into chunks
1 medium green bell pepper, cut into chunks
1 small yellow squash, cut into chunks
1 small zucchini, cut into chunks
1 cup baby carrots
1 tablespoon oil
1 tablespoon McCormick® Perfect Pinch® Vegetable Seasoning
Preheat oven to 450°F. Toss vegetables and oil in large bowl. Sprinkle with Seasoning; toss to coat well.
Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
Roast 30 minutes or until vegetables are tender, stirring occasionally.
(Amount per serving)
Not bad, I didn't think the flavor was strong....at all. One of us loved it and one of us is indifferent! Ha ha! So, it's good if you just want a hint of seasoning but nothing to overpower the vegetable.
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