Roasted Vegetables
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1/2 pound whole mushrooms
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2 cups carrots, halved lengthwise and cut into 2-inch pieces (may need to cut thick ends of carrots into fourths)
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1 small red onion, peeled, cut into ½-inch thick wedges
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2 cups asparagus, trimmed and cut into 2-inch pieces
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1 red bell pepper cut into 8 strips
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1/3 cup reduced fat Italian dressing
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1/3 cup grated Parmesan cheese
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2 tablespoons chopped Italian parsley
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Preheat oven to 450oF. Line a 15x10x1-inch baking pan with aluminum foil; spray with olive oil flavored cooking spray. Set aside.
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Toss vegetables with dressing and 1/4 cup Parmesan cheese. Spread on prepared pan.
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Bake 28 to 30 minutes or until vegetables are tender, stirring after 15 minutes. Sprinkle with remaining Parmesan cheese and chopped Italian parsley.
Yields 8 servings.
| Nutrition Facts Servings per recipe: 8 |
| Amount Per Serving |
| Calories 66 Calories from fat 18 |
| ............................................................
%
Daily Value Total Fat 2g 3% ......... Saturated Fat trace 1g 4% Cholesterol 3mg 1% Sodium 155mg 6% Carbohydrate 10g 3% ............Dietary Fiber 3g 11% Protein 3g 7% Vitamin A: 203% Vitamin C: 66% Folacin: 15% Calcium: 7% Iron: 23% Potassium: 11% |
Source: Modified from original source: http://www.kraftfoods.com
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu