Italian Roasted Potato and Vegetable Medley

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Roasted vegetable recipe combines frozen oven red potatoes with green beans and seasoned tomatoes for a colorful side

  • 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

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  1. Preheat oven to 425°F. Place potatoes in shallow baking pan; place in oven.
  2. Combine green beans, drained tomatoes, onion, oil and garlic salt in large bowl. Toss to coat; place in second shallow baking pan.
  3. 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.
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Nutrition Information
Calories: 138 View complete nutrition information
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