Roasted Fall Vegetables

Makes 6
Prep 20 m
Roast 30 m



  1. 1 of 5 Prepare Flavored Polenta (see recipe below).
  2. 2 of 5 Heat oven to 450 degree F.
  3. 3 of 5 Cut zucchini and yellow squash in half lengthwise, then across into 1-inch pieces. Cut butternut squash and red peppers into 1-inch pieces. In a large bowl, toss together zucchini, summer and butternut squash, red peppers, dressing, salt and black pepper.
  4. 4 of 5 Coat 2 baking sheets with nonstick cooking spray. Divide vegetables between the pans. Roast at 450 degree F for 15 minutes. Turn vegetables over; roast 15 minutes more until tender.
  5. 5 of 5 To serve, spoon warm tomato sauce over pieces of polenta. Top with roasted vegetables. Makes 6 servings.
Nutrition Information for Roasted Fall Vegetables
Servings Per Recipe: 6
Per Serving: 11 mg chol., 5 g Fat, total, 42 g carb., 11 g pro., 249 kcal cal., 796 mg sodium, 5 g fiber, 2 g sat. fat