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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 9 |
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Low calorie veggies. You can switch this recipe up by using whatever veggies and herbs you like. Serving size 3/4 cup: Calories 53; Protein 1.7g; Fat 1.8g (sat. 0.5g, mono 1.1g, poly 0.3g) Carbs 8.9g; Fiber 2. Read more 3g; Chol 0mg; Iron 1.1 mg; Sodium 74mg; Calc 33mg. Ingredients:
1-1/2 cup yellow squash, 1/2 inch thick slices |
2-1/2 cups zucchini, 1/2 inch thick slices |
1-1/2 cups red bell pepper, cut into 1-inch squares |
1 cup carrots, sliced 1/2 inch thick |
1 cup green beans, 1-inch cut |
3 tbsp. balsamic vinegar |
4 garlic cloves, sliced thinly |
2 med. onions, peeled ans quartered |
1-1/2 tbsp. olive oil |
1/2 tsp. dried basil |
1/2 tsp. dried tarragon |
1/2 tsp. dried oregano |
1/2 tsp. dried parsley |
1/2 tsp. dried thyme |
1/2 tsp. rosemary |
1/4 tsp. pepper |
1/4 tsp. salt |
Directions:
1. Preheat oven to 425 degrees F.
2. In a 13x9-inch baking dish, combine all ingredients ; stir well to coat..
3. Cover baking dish with aluminum foil and bake for 40 min. or until veggies are tender.
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