Ranch Salad with Roasted Vegetables

Ingredients

• 2  carrots cut into 1/4-inch-thick slices
• 1 Tbsp olive oil 
• 2 Tbsp parmesan cheese grated kraft
• 0.3 cup lite ranch dressing kraft
• 1 small onion red cut into thin wedges
• 1 lb potatoes red cut into 1-inch chunks ( 6)
• 10 oz torn romaine lettuce 

Equipment

• frying pan
• oven

Directions

1. Heat oven to 425F.
2. Combine first 4 ingredients in 15x10x1-inch pan.
3. Bake 25 min. or until tender, stirring after 15 min. Cool 5 min.
4. Toss lettuce with dressing; place on 4 serving plates. Top with vegetable mixture and cheese.