Roasted Potato and Vegetable Salad

Prep Time: 10 min
Total Time: 1 hr min
Makes: 8 servings

2 lb. red potatoes, cut into 1/2-inch cubes
1 medium zucchini, cut lengthwise into thin slices
1 medium yellow summer squash
2 medium carrots, diagonally sliced
1 small red onion, cut into wedges
red and green peppers chopped
2 corn on the cob cut into 2 pieces
8 ounces fresh large mushrooms
Sweet Potato
beef cubes (optional)
1 cup KRAFT Balsamic Vinaigrette Dressing
Or 1 cup KRAFT Sun dried Tomato Vinaigrette Dressing

PREHEAT oven to 400°F. Toss vegetables with dressing.
SPOON into shallow roasting pan.
BAKE 50 minutes or until vegetables are tender, stirring occasionally.