Post by JJ Judkins on May 1, 2006 20:40:56 GMT -6
* Exported from MasterCook *
BALSAMIC-ROASTED SUMMER VEGETABLES (1 POINT)
Recipe By :Weight Watchers Magazine, May/June 1997, page 73
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves -- crushed
1 1/2 cups asparagus -- 1 1/2 inch pieces
2 medium zucchini
--12 ounces
2 medium yellow squash
--12 ounces
--cut crosswise into 1 inch slices
1 large red onions
--12 ounces
--cut into 8 wedges
1 large red bell pepper
--6 ounces
--cut into 1 1/2 inch pieces
olive-oil flavored cooking spray
1. Preheat oven to 425ºF.
2. 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.
Yield: 6 servings (serving size: 1 cup).
Selections: 1 FA, 1 FR/V.
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.
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Per Serving (excluding unknown items): 65 Calories; 3g Fat (32.1% calories from fat); 3g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 183mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0