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Roasted Vegetables

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Categories: Low-calorie, Low-fat, Make ahead, Passover, Quick to fix, Vegetarian
Type: Side Dishes

Roasting brings out the natural sweetness of vegetables and creates a delicious flavor.

Serves: 8 servings

Ingredients:

  • 1 red bell pepper, cored and cut into strips
  • 1 bunch asparagus, broken into
  • 1-inch pieces, ends discarded
  • 1 medium zucchini, halved, and cut into 1-inch chunks
  • 1 pound baby carrots
  • 1 teaspoon extra virgin olive oil
  • Salt to taste, optional
  • Freshly ground black pepper to taste
  • Balsamic vinegar to taste

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Directions:

  1. Preheat the oven to 450°.
  2. Line two shallow baking pans or cookie sheets with foil (makes cleanup easier). Spread the vegetables in a single layer on the foil-lined sheets. Don't overcrowd or the vegetables will steam instead of roast. You may need to roast the vegetables in two batches.
  3. Sprinkle the vegetables with the olive oil or spray with olive oil if you keep your oil in a spray bottle.
  4. Roast in the oven for 10 to 15 minutes, stirring once.
  5. Transfer the vegetables to a serving bowl and toss with salt, pepper, and vinegar. The vegetables can be served hot, cold, or at room temperature.
Tips:
  • The vegetables listed here work great but feel free to use whatever vegetables you prefer. Any combination of vegetables will work. Roasting brings out the natural sweetness of vegetables and creates a delicious flavor.

excerpted from:

From The Weeknight Survival Cookbook: How to Make Healthy Meals in 10 Minutes by Dena Irwin, R.D. Copyright 1998 by Dena Irwin. All rights reserved. Used by arrangement with John Wiley & Sons, Inc.

To order this book visit www.wiley.com.

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