Balsamic-Roasted Summer Vegetables (1 point)

Recipe Ingredients

3 tablespoons	45ml	Balsamic vinegar
1 tablespoon	15ml	Olive oil
1 1/2 teaspoons	7.5ml	Dried Italian seasoning
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
3		Garlic cloves - crushed
1 1/2 cups	355ml	Asparagus - 1 1/2 inch pieces
2 cups	474ml	Zucchini (medium) 12 ounces
2		Yellow squash (medium) 12 ounces cut crosswise into 1 inch slices
1		Red onions (large) 12 ounces cut into 8 wedges
1		Red bell pepper (large) 6 ounces cut into 1 1/2 inch pieces
		Olive-oil flavored cooking spray

Recipe Instructions

Preheat oven to 425ºF. Combine first 6 ingredients in a large bowl; stir with a whisk. Add vege tables; toss well to coat. Arrange vegetables in a single layer on a jelly- roll pan coated with cooking spray. Bake at 425 oF for 40 minutes or until tender and lightly browned, stirring occasionally.

Source:
Weight Watchers Magazine, May/June 1997, page 73

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