Roasted Green Beans with
Peppers & Onion (from Kraft
Recipes, Servings: 6, Total Time: 50 minutes)
Ingredients
· 1 lb. whole green beans, trimmed
· 1 each red and yellow pepper, cut into thin
strips
· 1 large onion, cut into thin strips
· ½ cup Light Balsamic Vinaigrette
Dressing
· ½ cup Shredded Low-Moisture Part-Skim
Mozzarella Cheese
Directions
1.) Heat oven to 400°F.
2.) Toss vegetables with dressing in large
roasting pan.
3.) Bale 30 min. or until vegetables are tender,
stirring after 15 min.
4.) Sprinkle with cheese; bake 2 to 3 min. or
until melted.
I made this for Thanksgiving at my mother’s. I used a sweet
balsamic dressing from Kraft and it imparted an excellent flavor onto the
vegetables. A sweet/sour taste since it was a vinaigrette. My
family really enjoyed this as well. I used frozen green beans, thawed,
and tossed them with the rest of the veggies. I think that this dish
could honestly do without the cheese (when using the sweet balsamic) – I don’t
feel that it really added anything. Maybe with regular balsamic it would.
The veggies stayed crisp and worked well with a side dish of mashed potatoes.
A great side dish to Thanksgiving dinner (and my Tofurky). Enjoy!
