* 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 -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - 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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