- 1 medium sweet red pepper, cut into 1-1/2 inch pieces
- 1 medium red onion, cut into wedges
- 1 medium yellow summer squash, cut into 1/2 inch slices
- 1/2 pound whole fresh mushrooms
- 1/4 pound fresh green beans, trimmed
- 1/4 cup Italian salad dressing
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary, crushed
- Place the vegetables in a greased 15-in. x 10-in. x 1-in baking pan. Drizzle with salad dressing and sprinkle with herbs. Bake, uncovered, at 425 degrees F for 15-20 minutes or until vegetables are crisp-tender.