Title: Roasted Summer Vegetables
Categories: Diabetic Vegetable Lowfat Side
Yield: 6 Servings

1		Red pepper;cored, seeded & cut into strips
1		Yellow bell pepper;cored, seeded & cut into strips
2		Red onions;peeled & cut into wedges
2	sm	Summer squash; ends, trimmed cut into 1/2" thick strips
2	sm	Zucchini; ends, trimmed, cut into 1/2" thick strips
4		Garlic cloves; peeled & thinly sliced
1	tb	Olive oil
1	tb	Oregano, fresh; chopped -OR-
1	ts	Dried oregano salt & pepper to taste
1	tb	Balsamic vinegar

"Few people think of roasting summer vegetables in the oven, yet high heat keeps them juicy and flavorful. Lightly seasoned with herbs and a touch of olive oil, this dish cooks quickly and is excellent either served hot, at room temperature or cold."

Preheat oven to 425F. In a large bow, toss together peppers, onions, squash, garlic, olive oil, oregano, salt and pepper. Spread the vegetables on a baking sheet or metal roasting pan and roast for 20 minutes, or until tender, stirring several times. Transfer to a serving bowl and cool slightly. Add parsley and vinegar and toss until mixed. Taste and adjust seasonings. SERVES: 6

58 Calories per serving: 2 G Protein, 3 G Fat, 8 G Carbohydrate, 271 Mg Sodium, 0 Mg Cholesterol

SOURCE: _The Recipe Rescue Cookbook_ posted by Anne MacLellan Submitted By ANNE MACLELLAN On 05/10/94

previous

next