Italian Roasted Potato and Vegetable Medley
Minutes Prep Time: 10
Minutes Total Time: 30
Servings: 6
Difficulty: easy
Minutes Prep Time: 10
Minutes Total Time: 30
Servings: 6
Difficulty: easy
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 canola oil
1/4 teaspoon garlic salt
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 46 mg | 5% |
Carbohydrate | 21 g | 7% |
Cholesterol | 0 | |
Total Fat | 5 g | 7% |
Iron | 1 mg | 5% |
Calories | 138 kcal | 7% |
Sodium | 348 mg | 14% |
Protein | 4 g | 7% |
Saturated Fat | 1 g | 3% |
Sugars | 4 g | 0 |
Vitamin C | 16 mg | 26% |
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.
Italian Roasted Potato and Vegetable Medley