Roasted Vegetables
"This came out of a Weight Watchers cookbook, but it is far from tasting like a diet dish. It is 2-points for a one-cup serving and is DELICIOUS! You can put any veggie in this. I always throw in some frozen brussel sprouts as I love them....yummy! These veggies are great reheated or cold in pita bread for lunch with hummus. My daughter discovered this recipe and makes it quite often as ddo I. This makes two large baking sheets full of yummy veggies."
Ingredients
Nutritional
- Serving Size: 1 (215.1 g)
- Calories 96.4
- Total Fat - 5.3 g
- Saturated Fat - 0.8 g
- Cholesterol - 0 mg
- Sodium - 13.3 mg
- Total Carbohydrate - 11 g
- Dietary Fiber - 4 g
- Sugars - 4.9 g
- Protein - 3.6 g
- Calcium - 47.9 mg
- Iron - 2.9 mg
- Vitamin C - 58.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 450 degrees; place one rack in the upper third and the other one in the lower third; half-way through the baking, switch them; spray the sheets with baking spray and set aside.
Step 2
Prepare all the veggies as described and put into a large bowl.
Step 3
Add the garlic, oil, vinegar, basil, salt, and pepper; toss together to coat well and divide between two baking sheets.
Step 4
Bake, tossing occasionally till tender and lightly browned for 25-30 minutes, switching trays half-way through.
Tips
No special items needed.