>From the Kraft Foods website...
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Roasted Potato and Vegetable Salad
Prep Time:
10 min
Total Time:
1 hr
Makes:
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.
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~~~***Rhonda G in Missouri***~ ~~
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