Italian Roasted Potato and Vegetable Medley
10Prep Time Minutes
30Total Time Minutes
5Number of Ingredients
11 ounces frozen Alexia® Oven Reds with Olive Oil, Parmesan and Roasted Garlic (from 22-oz pkg)
1 pkg (12 oz each) fresh green beans
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
1 cup thinly sliced red onion
1 tablespoon Pure Wesson® Canola Oil
1/4 teaspoon garlic salt
|% Daily Value|
|Total Fat||5 g||7%|
|Saturated Fat||1 g||3%|
|Dietary Fiber||4 g||17%|
|Vitamin C||16 mg||26%|
|Vitamin A||544 iu||11%|
Preheat oven to 425°F. Place potatoes in shallow baking pan; place in oven.
Combine green beans, drained tomatoes, onion, oil and garlic salt in large bowl. Toss to coat; place in second shallow baking pan.
Place second pan in oven. Bake 25 minutes or until vegetables are tender and lightly browned, stirring vegetables in both pans halfway through. Add potatoes to green bean mixture; stir to combine.