Harvest Roasted Vegetables: The Best Harvest Roasted Vegetables Recipe from Cook'n

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	Harvest Roasted Vegetables

Serves: 4

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LOW FAT/LOW CHOLESTEROL/LOW CALORIE

Prep: 10 min
Broil: 12 min

Forget the notion the roasted vegetables take a long time to cook. This quick-to-fix veggie sidekick is ideal for hectic schedules. Serve alongside grilled fish or chicken, or top off baked potatoes or a bowl of pasta for a virtually effortless meal.

   1 medium green bell peppers, cut into 1-inch pieces
   1 medium onion, cut into 1/4-inch wedges
   1 medium tomato, cut into 1/4-inch wedges
   1 medium zucchini, cut into 1-inch pieces
   Olive oil flavored cooking spray
   1/2 teaspoon salt

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1. Set oven control to broil. Cover cookie sheet with aluminum foil; spray with cooking spray. Place vegetables in single layer on cookie sheet. Spray vegetables with cooking
spray. Sprinkle with 1/4 teaspoon of the salt.
2. Broil with tops 4 inches from heat about 12 minutes, stirring occasionally, until vegetables are tender. Sprinkle with remaining ¼ teaspoon salt.

NUTRITION INFORMATION
1 Serving

Calories 25 (Calories from Fat 0)
Fat 0g (Saturated 0g)
Cholesterol 0mg
Sodium 300mg
Carbohydrate 7g (Dietary Fiber 2g)
Protein 1g

% DAILY VALUE: Vitamin A 4%; Vitamin C
32%; Calcium 2%; Iron 2%

DIET EXCHANGES: 1 Vegetable

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Harvest Roasted Vegetables is from the Cook'n Low Fat collection. Click here to get this CD or download the recipes right now!

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