Roasted Vegetables with Basil

3 cups ready-to-eat baby-cut carrots, cut in half lengthwise
2 medium red bell peppers, coarsely chopped (2 cups)
1 cup  corn kernals
1/4 cup zesty Italian dressing
4 1/2 cups blanched whole green beans                                                          
2 medium green onions, sliced (2 tablespoons)
1/4 cup shredded fresh basil leaves

1. Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix carrots, bell peppers, corn and dressing. Spread in pan. Roast uncovered 30 minutes.
2. Add  green beans to vegetable mixture in pan; stir to mix.
3. Roast uncovered 25 to 30 minutes longer or until vegetables are crisp-tender. Sprinkle with onions and basil; stir gently to mix.

Springtime Asparagus

I love this time of year when asparagus is abundant and still nice and thin.

Try  this simple recipe that gives the vegetable a little extra flavor.

Change to: Servings US Metric

• 1
• 2
• 3
• 4
• 5

clear stars

Write a Review! (optional)

Ingredients

• 1 bunch asparagus
• 1 1/2 teaspoons garlic salt
• 1/4 cup finely grated parmesan cheese

Directions

1. Cut asparagus up into thirds, discarding the end.

2. Place asparagus into boiling water and boil for 5 - 10 minutes (depending on how crisp you like it).

3. Strain water from pot and add garlic salt and parmesan cheese sprinkling evenly.