Roasted Vegetables

Sorry, no picture. I wasn't expecting this to turn out so good, but here goes:

I picked up some pre-cut vegetables at Hy-Vee

Preheat oven to 425

• Zuccini (quartered, bite-size)
• Bell Peppers (Large bite-size squares)
• Onions (Large bite size squares)
• Mushrooms (halved or quartered)
• Broccoli (small crowns)
• Small potatoes (halved)

The seasoning:

• 1 regular package of Hidden Valley Ranch dressing
• 1 tsp black pepper
• 1 tsp garlic salt
• 1 cup Olive oil
• 1 cup vinegar

In a large mixing bowl, add vegetables and pour on the oil and vinegar. Seal the top of the bowl with a lid or some Glad Press-n-Seal, then turn the bowl on it's side and tumble the vegetables in the bowl until they are completely coated with oil and vinegar, then add the seasonings and repeat tumbling until fully coated.

Dump the mixture in one or more casserole dishes and bake for 20 minutes. Stir the vegetables and then bake for another 20 minutes, or until the Broccoli or drippings begin to turn brown.

The potatoes seemed to absorb the flavors most effectively. next time I will probably add brussel sprouts, baby carrots, cauliflower