Becky's Basil Parmesan

*Peppers, sweet, red, fresh, 1.25 medium (approx 2-3/4" long, 2-1/2"
Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia)
Butternut Squash, .25 cup, cubes
Zucchini, baby, .25 medium (remove)
Red Ripe Tomatoes, 1 medium whole (2-3/5" dia)
Garlic, 2 clove
Onions, raw, 1 large
Red Potato, 100 grams
*Dressing. Kraft Basil Parmesan Vinaigrette 2T, 3 tbsp
Mushrooms, fresh, 1 cup, pieces or slices
pinch of rosermary
pinch of thyme
pepper to taste
1 bunch broccoli (stems as well as crowns)

preheat oven to 450
cut everyall the vegges up into desired pieces (I like them a little larger than bite size)
add 3 tbs of Krafts Basil Paresan Vinaigrette to coat
sprinkle a pinch of rosemary and a pinch of thyme,
in roasting pans (this recipie actually took two dishes and two cookie dishes) line with aluminam foil spray with cooking spray, layer vegetables one layer each I also sprayed the top of the vegetables and sprinkled black pepper cooked for 45 min in oven stirring occasionally

Number of Servings: 5

Recipe submitted by SparkPeople user ITSALWAYSABTME.