Classic Roasted Vegetables

I�ve shared my roasted red peppers recipe with you all, as well as my roasted red pepper dip. And today, I�m going to include another roasted type recipe, this time for vegetables. It�s a terrific way to get your family to eat an assortment of vitamin-packed veggies in one sitting. And best of all, it�s so simple to prepare!


(This recipe is from the Weight Watchers �New Complete Cookbook�)

Let�s get to it...


Classic Roasted Vegetables

2 medium red bell peppers, seeded and cut into 4 panels
1 medium zucchini, trimmed and cut on the diagonal into �-inch slices
1 medium yellow squash, trimmed and cut on the diagonal into �-inch slices
1 medium Vidalia or other sweet onion, root end left intact and cut into 8 wedges
1 pound thick asparagus, trimmed
3 cloves garlic, minced
4 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
� teaspoon dried basil
� teaspoon salt
� teaspoon freshly ground pepper

- Preheat the oven to 450 degrees Fahrenheit. Place one oven rack in the upper third of the oven and one in the lower third. Spray 2 baking sheets with nonstick spray; set aside.

- Cut each bell pepper panel on a diagonal into 2 triangles. Transfer the peppers to a large bowl and add the zucchini, yellow squash, onion, asparagus, garlic, oil, vinegar, basil, salt and pepper. Toss well to evenly coast with seasonings.



- Divide the vegetables between the 2 baking sheets.


- Bake the vegetables, tossing occasionally, until tender and lightly browned, 25 � 30 minutes. Serve immediately or at room temperature.


Enjoy!

Note: Don�t hesitate to add different types of vegetables to the mix. I often omit the asparagus and add eggplant and yellow and orange peppers instead.


Makes 4 servings.

Per serving (about 1 cup):
   107 Cal
   5 g Fat
   1 g Sat Fat
   0 g Trans Fat