Roasted Vegetables
1 medium red or green bell pepper
1 medium onion
1 medium zucchini
1/4 pound mushrooms
Olive oil-flavored or regular cooking
spray
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped fresh basil
OR
2 teaspoons dried basil leaves, if desired
Cut the bell pepper lengthwise in half, and cut out seeds and membrane.
Cut each half lengthwise into 4 strips.
Peel the onion, and cut in half. Wrap one half of onion, and refrigerate
for another use. Cut remaining half into 4 wedges, then separate into
pieces.
Cut the zucchini crosswise into 1-inch pieces. Cut off and discard the end
of each mushroom stem, and leave the mushrooms whole.
Heat the oven to 425ş. Spray the bottom of the pan with cooking spray.
Arrange the vegetables in a single layer in the sprayed pan. Spray the
vegetables with cooking spray until lightly coated. Sprinkle with salt,
pepper and basil.
Bake uncovered 15 minutes. Remove the pan from the oven. Turn vegetables
over. Bake uncovered about 10 minutes longer or until vegetables are
crisp-tender when pierced with a fork.
Bake:
“0:25″
Per serving: 33 Calories (kcal); trace Total Fat; (6% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 137mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: rectangular pan (about 13 × 9 inches)
Tips
In many supermarkets, you can buy mushrooms that have not been
prepackaged. Just buy as many as you need.
Remove the pan of vegetables from the oven when it’s time to turn
them over. Place pan on a heatproof surface such as the burners of
your range, and close the oven door to retain the heat.
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