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Balsamic-Roasted Summer Vegetables (1 point)

Serves: 6 people

Recipe Ingredients

3 tablespoons 45mlBalsamic vinegar
1 tablespoon 15mlOlive oil
1 1/2 teaspoons 7.5mlDried Italian seasoning
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlPepper
3   Garlic cloves - crushed
1 1/2 cups 355mlAsparagus - 1 1/2 inch pieces
2 cups 474mlZucchini (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.

Dietary Information:

Per serving: CAL82 (32% from fat); PRO 3.1 g; FAT 2.9 g (sat 0.4 g); CARB 13.2 g; FIB 3.6 g; CHOL 0 mg; IRON 1.7 mg; SOD 202 mg: CALC 54 mg.

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

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