>From the Kraft Foods website...


Roasted Potato and Vegetable Salad

Prep Time:
10 min
Total Time:
1 hr
8 servings

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***~ ~~


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