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Easy Roasted Vegetables
salads sides

Easy Roasted Vegetables

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.
  • 15m

    prep time

  • 30m

    Cook Time

  • 51

    Calories

  • 7

    Ingredients

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Ingredients

6

Servings

  • 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® Salt Free Vegetable Seasoning

Instructions

  • 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.

Nutrition information (per Serving)

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