Ranch Salad with Roasted Vegetables

Ingredients:
1 lb. Red potatoes (about 6), cut into 1-inch chunks
2 Carrots, cut into 1/4-inch-thick slices
1 small Red onion, cut into thin wedges
1 Tbsp. Olive oil
1 pkg. (10 oz.) torn romaine lettuce
1/3 cup KRAFT Light Ranch Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese

Directions:
HEAT oven to 425°F.

COMBINE first 4 ingredients in 15x10x1-inch pan.

BAKE 25 min. or until tender, stirring after 15 min. Cool 5 min.

TOSS lettuce with dressing; place on 4 serving plates. Top with vegetable mixture and cheese