2 small yellow zucchini, quartered, cut into 1/2-inch pieces
1 small red onion, cut into thin wedges
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How do I make it ?
Heat oven to 425ºF.
Mix dressing and mustard until blended.
Toss potatoes with 2 Tbsp. dressing mixture in large bowl; spread onto bottom of large shallow pan sprayed with cooking spray.
Bake 15 min. Meanwhile, toss asparagus, zucchini and onions with remaining dressing mixture.
Add asparagus mixture to pan with potatoes. Bake 18 to 20 min. or until vegetables are tender.
Kraft Kitchen Tips!
Trimming Fresh Asparagus
Asparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the "woody" portion off the bottom of the stalks with a sharp knife.
Substitute green zucchini for the yellow zucchini, and 6 quartered radishes for the onion wedges.
Calories From Fat
% Daily Value
Fat 3.5 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 320 mg
Carbohydrate 13 g
Fibre 2 g
Sugars 4 g
Protein 2 g
6 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.