Roasted Ranch Veggies

Never has a roasted vegetable tasted as good as these.  Ever since I discovered my local grocery store has generic ranch dressing mix packets for 50 cents as opposed to the name brand that is over $1, I have been adding it to all kinds of things.  I really need to figure out how to make my own dressing mix.  Anyone have a good recipe?

Have you ever added that ranch mix to sour cream and dipped Wavy Lays Potato Chips in it.  OH MY GOSH.  Talk about one of the most addicting snacks.  I cannot keep potato chips in my house, because it is guaranteed I would make ranch dip and eat the entire bag of chips by myself.  

So . . . the next best thing . . . roasted ranch potatoes.  

But, I didn't stop there, I also added some baby carrots, zucchini from the garden, onions, garlic and tomatoes.  If you slice the zucchini really thin, it gets nice and brown and crispy like a potato chip, but only a few of my slices were thin enough to brown like that.  I topped it all off with a little olive oil, ranch dressing mix and Parmesan cheese.  

Both "The Mr." and I couldn't get enough of these veggies and I am already planning to make them again next week.

Serve alongside:
Cheesy Stuffed Zucchini Chicken
24 Hour Chicken Marinade
Easy Pulled Pork Sandwiches
Baked Ham and Cheese Croissants

Roasted Ranch Veggies

From: Jenn@eatcakefordinner 
(Printable Recipe) or (Printable with Picture)

4 red potatoes, diced
1 small zucchini, thinly sliced
2 c. baby carrots
3 whole garlic cloves, smashed and peeled
1/3 c. onion, finely chopped
2 tomatoes, chopped
2 Tbl. ranch dressing mix powder
1-2 Tbl. extra virgin olive oil
2 Tbl. freshly grated Parmesan

Preheat oven to 375 degrees.  Add all vegetables to a large bowl.  Drizzle with olive oil and sprinkle with ranch dressing mix.  Fold together until everything is evenly coated.  Spread out onto a cookie sheet and bake for 35 minutes or until vegetables are tender.  Remove from oven and top with grated Parmesan.  Serves 4-6.