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Roasted Vegetables Recipe

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This recipe for Roasted Vegetables, by , is from CWU DC Unit Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mildred Barnes
Added: Monday, March 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 red bell pepper, seeded and cut into strips
1 bunch fresh asparagus, trimmed and cut into 2" pieces
1 red onion, sliced
2 small yellow or zucchini squash, halved lengthwise and sliced
2 tbsp olive oil
1/4 cup Maple Grove Sugar Free Italian Balsamic Dressing
toasted sesame seeds, salt and pepper

Directions:
Directions:
1. Toss vegetables with olive oil and spread on baking sheet.
2. Bake in a 400 degree oven for 10 minutes, stirring occasionally until desired degree of doneness.
3. Remove from oven and place in bowl with dressing. Stir to coat evenly, sprinkle with sesame seeds, add salt and pepper to taste. Chill for at least two hours before serving.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Dietary Exchanges
0.6 vegetables, fat 0.75

Nutrients per Serving
calories 80
carbs 4g
cholesterol 0mg
protein 1g
sodium 90mg

 

 

 

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