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Vegan Roasted Vegetables

by Evelyn Cogdell

Vegan Roasted Vegetables

Vegan Roasted Vegetables

Vegan Roasted Vegetables

Following is a vegan delight to set everybody’s appetite right! Just serve it as a side dish along with your favorite entree and you have a perfect meal for the whole family.


  • Cooking spray
  • 3 ea Zucchini
  • 3 ea Summer Squash
  • 2 ea md to lg Green Peppers, Yellow Peppers, Red Peppers
  • 2 ea Spanish Onion, Red Onion
  • 2 to 2 ½ pounds Baking Potatoes
  • 2 ½ cups lite Italian Salad Dressing
  • Garlic powder (to taste)
  • Season pepper (to taste)


Saturate a 13X9 oblong pan with cooking spray.

Wash vegetables thoroughly then quarter them up.

Mix vegetables together in large container and divide in half. Place half of the vegetables in a large plastic bag and pour 1 1/4 cup salad dressing over the bagged vegetables. Shake well.

Place marinated vegetables in pan and sprinkle with garlic powder and season pepper. Cover with foil and bake at 450 degrees for 30 minutes.

Remove from oven and stir. Replace foil and bake for 30 more minutes.

Empty into container or serving dish. Repeat the marinating, seasoning and roasting process for the remaining vegetables.

Serve warm.

Yield: 12 to 16 1 cup servings.

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