Total Calories: 23
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.
Calories 25 (Calories from Fat 0)
Fat 0g (Saturated 0g)
Carbohydrate 7g (Dietary Fiber 2g)
% 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.
This Harvest Roasted Vegetables recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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