roasted vegetables

1 green bell pepper cut into chunks
1 small red onion cut into thin wedge
1 small zucchini sliced
1 cup baby carrots
1 cup red potato chunks
1 tbs evoo
1 pkg vegetable dip mix 80 cals per 3/4 c

toss vegetables with oil in large bowl sprinkle with seasoning mix toss again to coat well spread vegetables in single layer on foil lined 15x10x1 inch baking pan roast 30 min until vegetables are tender stirring occasionally