MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roasted Summer Vegetables
 Categories: Vegetarian, Main dish, Low-fat, Vegan
      Yield: 6 servings
 
      1    Red pepper;cored, seeded &
           -cut into strips
      1    Yellow bell pepper;cored,
           -seeded & cut into strips
      2    Red onions;peeled & cut into
           -wedges
      2 sm Summer squash; ends, trimmed
           -cut into 1/2" thick strips
      2 sm Zucchini; ends, trimmed, cut
           -into 1/2" thick strips
      4    Garlic cloves; peeled &
           -thinly sliced
      1 tb Olive oil
      1 tb Oregano, fresh; chopped -OR-
      1 ts Dried oregano
           -salt & pepper to taste
      1 tb Balsamic vinegar
 
  "Few people think of roasting summer vegetables in the oven, yet high
  heat keeps them juicy and flavorful. Lightly seasoned with herbs and
  a touch of olive oil, this dish cooks quickly and is excellent either
  served hot, at room temperature or cold."
  
  Preheat oven to 425F. In a large bow, toss together peppers, onions,
  squash, garlic, olive oil, oregano, salt and pepper. Spread the
  vegetables on a baking sheet or metal roasting pan and roast for 20
  minutes, or until tender, stirring several times. Transfer to a
  serving bowl and cool slightly. Add parsley and vinegar and toss
  until mixed. Taste and adjust seasonings. SERVES: 6
  
  58 Calories per serving: 2 G Protein, 3 G Fat, 8 G Carbohydrate, 271
  Mg Sodium, 0 Mg Cholesterol
  
  SOURCE: _The Recipe Rescue Cookbook_ posted by Anne MacLellan
 
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