Oven-Roasted Vegetables
- 1 med zucchini, cut into bite-size pieces
- 1 med summer squash, cut into bite-size pieces
- 1 med red bell pepper, cut into bite-size pieces
- 1 med yellow bell pepper, cut into bite-size pieces
- 1 red onion, chopped
- 3 Tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
1. Preheat the oven to 450°F. Place the zucchini, squash, bell peppers, asparagus, and onion in a large roasting pan, and toss with the oil, salt, and black pepper. Spread in a single layer.
2. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
Makes 4 servings
Per Serving: 170 cal, 5 g pro, 15 g carb, 11 g fat, 2 g sat. fat, 0 mg chol, 5 g fiber, 586 mg sodium
***Lemon Peel Ricotta Crème
- 1/2 c part-skim ricotta cheese
- 1/4 tsp grated lemon peel
- 1/4 tsp vanilla extract
- 1 pkg sugar substitute
Mix together the ricotta, lemon peel, vanilla extract, and sugar substitute. Serve chilled.
Makes 1 serving
Per Serving: 178 cal, 14 g pro, 7 g carb, 10 g fat, 6 g sat. fat, 38 mg chol, 0 g fiber, 155 mg sodium
