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Easy Roasted Vegetables Recipe

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Roasted vegetables are unbelieveably easy to prepare and yet so very delicious as the flavors are concentrated in the dry heat of the oven.
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Servings:
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Ingredients
  • 1 tablespoon oil
  • 6 cups assorted cut-up vegetables (1 1/2-inch chunks), such as bell peppers, yellow squash, zucchini, onions, potatoes, carrots or red onion
  • 1 tablespoon McCormick® Perfect Pinch® Vegetable Seasoning
Directions
PREP
15 mins
COOK
30 mins
1. Preheat oven to 450°F. Toss vegetables and oil in large bowl. Sprinkle with Seasoning; toss to coat well.

2. Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.

3. Bake 30 minutes or until vegetables are tender, stirring occasionally.

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Nutrition (per serving)
Calories: 75 Calories
Fat: 3 Grams
Protein: 2 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 10 Grams
Sodium: 256 Milligrams
Fiber: 2 Grams
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