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Post by marilyn777 on Feb 1, 2010 19:19:47 GMT -5
Roasted Potato and Vegetable Salad
Ingredients:
2 lb. red potatoes, cut into 1/2" cubes 2 medium zucchini, cut lengthwise into thin slices 2 medium carrots, diagonally sliced 1 small red onion, cut into wedges 1 cup Kraft® Balsamic Vinaigrette Dressing Directions: Heat oven to 400° F. (200º C). Toss vegetables with dressing. Spoon into shallow roasting pan. Bake 50 minutes or until vegetables are tender, stirring occasionally. Makes 8 servings
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