Harvest Roasted Vegetables

Serves: 4
Total Calories: 23


1 , medium green pepper, , 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


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 ΒΌ teaspoon salt.

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%


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.

Nutritional Facts:

Serves: 4
Total Calories: 23
Calories from Fat: 0

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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