Oven-Roasted Vegetables - xp

[Guest guest]

We have this EASY and YUMMY ...about every night. Funny how simple (and

seemingly obvious) food can be so delicious. Makes even zucchini taste good.

Go figure. This would be great to serve anyone, diet or not. Or company.

 

Brenda

 

 

* Exported from MasterCook *

 

Oven-Roasted Vegetables

 

Recipe By :The South Beach Diet by Arthur Agatston, M.D.

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium zucchini -- cut into bite-size pieces

1 medium summer squash -- cut into bite-size pieces

1 medium red bell pepper -- cut into bite-size pieces

1 medium yellow bell pepper -- cut into bite-size pieces

1 pound fresh asparagus -- cut into bite-size pieces

1 red onion -- chopped

3 tablespoons extra virgin olive oil

1 teaspoon salt

1/2 teaspoon black pepper

 

1. Preheat the oven to 450°F. Place the zucchini, squash, bell peppers,

asparagus, and onion in a large roasting pan, and toss with the oil, salt, and

black pepper. Spread in a single layer.

 

2. Roast for 30 (about 20 works for me) minutes, stirring occasionally, until

the vegetables are lightly browned and tender.

 

Makes 4 servings

 

Per Serving: 170 cal, 5 g pro, 15 g carb, 11 g fat, 2 g sat. fat, 0 mg chol, 5 g

fiber, 586 mg sodium

 

Brenda's note: I sometimes add fresh garlic cloves and I always add various

spice mixtures in addition to the salt & pepper, like lemon pepper, Cajun

Seasoning...whatever is on hand.

 

 

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