Ingredients
2 zucchinis (medium
washed and sliced)
2 yellow squashes (medium
washed and sliced)
4 potatoes (medium
scrubbed and sliced)
1/2 onion (peeled and sliced)
1/2 bell pepper (green or red - washed
seeded
and sliced)
1/4 cup Italian salad dressing (reduced calorie
fat free)
Steps
Wash hands with soap and water.
Preheat oven to 350 °F.
Stir vegetables and dressing in large bowl.
Spread vegetables in the center sheet of aluminum foil on top of baking sheet.
Bring together and seal to make packet.
Bake for 20 to 30 minutes.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 169 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 149 mg |
| Carbohydrates | 37 g |
| Dietary Fiber | 6 g |
| Total Sugars | 7 g |
| Added Sugars included | 0 g |
| Protein | 6 g |
| Vitamin D | 0 mcg |
| Calcium | 52 mg |
| Iron | 2 mg |
| Potassium | 1176 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Seasoned Roasted Vegetables. Recipe source: University of Maryland Cooperative Extension SNAP-Ed Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.