>From the Kraft Foods website...
Roasted Potato and Vegetable Salad
2 lb. red potatoes, cut into 1/2-inch 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
PREHEAT oven to 400°F. Toss vegetables with dressing.
SPOON into shallow roasting pan.
BAKE 50 minutes or until vegetables are tender, stirring occasionally.
~~~***Rhonda G in Missouri***~ ~~