Ingredients
3
cups ready-to-eat baby-cut carrots, cut in half lengthwise
2
medium red bell peppers, coarsely chopped (2 cups)
1
cup frozen whole kernel corn
1/2
cup zesty Italian dressing
4 1/2
cups frozen whole green beans
2
medium green onions, sliced (2 tablespoons)
1/4
cup shredded fresh basil leaves
Preparation
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.
Add frozen green beans to vegetable mixture in pan; stir to mix.
Roast uncovered 25 to 30 minutes longer or until vegetables are crisp-tender. Sprinkle with onions and basil; stir gently to mix.
