Summer Vegetable Medley

The mixture of the roasted vegetables with the cooled beans and tomatoes has a wonderful effect.


24 oz. baby yellow Dutch potatoes, halved
1 small bunch garden carrots sliced lengthwise
1 small bag of string beans
1 small bag of yellow beans
1 red onion sliced in thin wedges
½ cup pitted kalamata olives
½ cup large green olives
2 medium tomatoes diced
3 cloves garlic minced
1 bottle Fat Free Italian Dressing
1 t. pepper


Preheat the oven to 400 degrees.  In a large bowl mix the potatoes, onion, carrots and olives with ½ of the Italian Dressing.  Cover a baking sheet with parchment paper and cover with veggies.  Roast for 30 minutes.

Meanwhile, cook string beans, and yellow beans in large pot of boiling water for about 8 minutes.  Remove promptly and place in another bowl of ice water to stop cooking.

In large pasta bowl mix together potato mixture from oven with cooked beans, diced tomatoes and remaining Italian dressing and pepper.  Serve in pasta bowls.