Butter-Roasted Vegetable Toss

Butter-Roasted Vegetable Toss

This vegetable dish is mildly seasoned with a hint of tarragon. The roasting intensifies the natural flavors of the vegetables.

15 min. prep time
6 servings
151 Rating


8 ounces uncooked dried spinach or plain fettuccine
4 medium (4 cups) yellow summer squash, cut into 1-inch pieces
2 medium (2 cups) zucchini, cut into 1-inch pieces
1 medium red or green bell pepper, cut into thin strips
1/4 cup Land O Lakes® Butter, cut into small pieces
1 tablespoon chopped fresh tarragon leaves*
1/2 teaspoon salt


Cook fettuccine according to package directions. Drain. Keep warm.

Heat broiler. Place vegetables in single layer in ungreased 15x10x1-inch baking pan. Dot evenly with butter.

Broil 4 to 6 inches from heat 4 minutes. Add tarragon and salt; mix lightly. Continue broiling, stirring once, 10-12 minutes or until vegetables are lightly browned.

Place cooked fettuccine on serving platter; top with vegetables. Garnish with fresh tarragon sprig, if desired.

*Substitute 1 teaspoon dried tarragon leaves.

Nutrition Facts (1 serving)

Calories: 230

Fat: 8g

Cholesterol: 20mg

Sodium: 260mg

Carbohydrates: 33g

Dietary Fiber: 3g

Protein: 7g

Recipe #10342©1998Land O'Lakes, Inc.

Recipe Comments & Reviews

flavorful & great dish for any time!

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