2 large zuchinni
2 medium yellow squash
4 medium red potatoes (with skin)
4 TBSP Balsamic & Basil Dipping Oil
2 TBSP Spinach & Herb Mix
1 tsp Seasoned Salt
Preheat oven to 350 degrees and spray a large casserole dish with non-stick spray. Slice all veggies and place in a large bowl. I like to use two bowls because I can *shake* instead of stir the mixture on to coat the veggies. It's way quicker and easier, than using a large spoon. In a smaller bowl, add the Balsamic & Basil Dipping Oil, Spinach & Herb Mix and Seasoned Salt. Blend well and let sit for one minute. Slowly add to veggies in bowl, being sure to scrap out all the seasonings off the sides of the bowl. Place one bowl on top of the other, forming a tight seal, then SHAKE to coat the veggies with the seasoning mixture. Empty coated veggies into the casserole dish and sprinkle Parmesan Cheese on top of it. Bake for 50-60 minutes.