Colorful Roasted Veggies
2 medium carrots, julienned
3/4 lbs. fresh asparagus, trimmed and halved
1/2 large green pepper, julienned
1/2 medium sweet red pepper, julienned
1/2 medium red onion, sliced and separated into rings
2 1/2 cups fresh cauliflowerets
2 1/2 cups fresh broccoli flowerets
¼ cup olive oil
1 1/2 tablespoons lemon juice
1 1/2 garlic cloves, minced
1/2 tablespoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
In a large bowl, combine the vegetables. In a small bowl, whisk the
oil, lemon juice, garlic, rosemary, salt and pepper until blended.
Drizzle over vegetables and toss to coat. Transfer the vegetables to
a greased 15 inch X 10 inch X 1 inch baking pan. Bake, uncovered at
400 degrees for 20 minutes or until tender, stirring occasionally.
Yield: 6 servings
Nutritional analysis: ¾ cup equals 88 calories, 5 g fat (1 g
saturated fat), 0 cholesterol, 228 mg sodium, 10 g carbohydrate, 4 g
fiber, 3 g protein
Diabetic exchanges: 2 vegetable, 1 fat
Taste of Home Oct/Nov 2005