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Herb Roasted Vegetables Recipe

Oven roasting concentrates the flavors of the vegetables resulting in a flavorful side dish that's still low in sodium.
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Servings:
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Ingredients
  • 2 tablespoons olive oil
  • 6 cups assorted cut-up vegetables, such as red onion, potatoes, red bell pepper, yellow squash or zucchini
  • 1 tablespoon McCormick┬« Perfect Pinch┬« Salt Free Original All-Purpose 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.Test Kitchen Tip: If desired, sprinkle 1/2 cup shredded Swiss cheese over vegetables during last 5 minutes of baking.
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Nutrition (per serving)
Calories: 117 Calories
Fat: 5 Grams
Protein: 2 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 16 Grams
Sodium: 9 Milligrams
Fiber: 2 Grams
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