* Exported from MasterCook *
Mixed Roasted Vegetables - 2 Points
Recipe By : Betty Crocker's The Big Red Cookbook Page 521
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds eggplant -- cut in 2" chunks
1 medium green bell pepper -- cut in 1" pieces
1 medium red bell pepper -- cut in 1" pieces
1 medium onion -- cut in 8 wedges, sep
2 medium zucchini -- cut in 1" pieces
1/2 pound mushrooms
2 tablespoons basil
3 tablespoons olive oil -- or vegetable oil
tablespoon red wine vinegar
1 tablespoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium tomato -- cut in 2" pieces
grated parmesan cheese -- if desired
1. Heat oven to 350 degrees F.
2. Place eggplant, bell peppers, onion , zucchini and mushrooms in 3-quart casserole dish. Sprinkle evenly with basil.
3. Mix oil, vinegar, oregano, salt and pepper. Drizzle over vegetables.
4. Bake uncovered 30 minutes. Add tomatoes; toss to coat. Bake abut 15 minutes or until vegetables are tender. Serve with cheese if desired.
Per serving: 90 calories; 6 gms fat; 0 mgs cholesterol; 150 mgs sodium; 11 gms carbohydrates; 4 gms dietary fiber; 2 gms protien. Diet Exchanges: 2 vegetable, 1 fat.
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Serving Ideas : Makes 8 1-cup servings.
NOTES : Per Mastercook database the following nutritional information is provided:
Calories: 94.1
Fat grams: 5.6
Fiber grams: 3.6
Carbohydrate grams: 11.0
W/W points: 2
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