Oven-Roasted Vegetables

 

2

medium baking potatoes, unpeeled, cut into 1-inch chunks (1 1/3 cups)

1

medium dark-orange sweet potato, unpeeled, cut into 1-inch chunks (1 cup)

2

medium onions, cut crosswise in half, then cut into wedges

1/3

cup Italian dressing

1/4

teaspoon ground red pepper (cayenne)

1

medium bell pepper, cut into 1-inch squares

• 1 Move oven rack to position slightly above middle of oven. Heat oven to 500°F. Generously spray 13x9-inch pan with cooking spray.
• 2 Place baking potatoes, sweet potato and onions in pan. In small bowl, mix dressing and red pepper until blended; pour over vegetables.
• 3 Cover with foil. Roast 20 minutes. Stir in bell pepper. Cover and roast 5 minutes; stir vegetables. Roast uncovered 10 minutes longer or until tender.