Roasted Vegetable Medley

Submitted by Miss Annie in Indy

"Fresh, delicious produce — what could be more healthy or satisfying? Here is a flavorful medley of baked vegetables. Be good to yourself and enjoy! Found this on the Sonoma Diet website and posting here for safe keeping. I have not tried this yet but I love roasted veggies and I know this would be good. I will reduce the amount of oil when I fix this dish to save on calories by at least half but I'm posting as written. Feel free to use your favorite herbs (did anybody mention garlic?). : )"

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 4

ingredients

• 2 cups Brussels sprouts
• 8 ounces fresh green beans, cut into 2-inch pieces (2 cups)
• 2 cups cauliflower florets
• 2 tablespoons chopped fresh herbs (such as rosemary, basil, and oregano) or 2 teaspoons dried herbs, crushed (such as rosemary, basil, and oregano)
• 1⁄4 teaspoon kosher salt
• 1⁄8 teaspoon fresh ground black pepper
• 2 tablespoons extra virgin olive oil
• 2 tablespoons water
• 3 bell peppers, any color seeded and cut into strips

directions

1. Preheat OVEN: 400°F
2. Halve any large Brussels sprouts. Place Brussels spouts, green beans, and cauliflower in a shallow roasting pan. Sprinkle with desired herbs, kosher salt, and black pepper. Drizzle with oil and the water.
3. Cover with foil. Bake in a 400° oven for 20 minutes. Remove foil; stir in bell peppers. Bake uncovered for approximately 15 minutes or until vegetables are crisp-tender.
4. Nutrition Facts per serving: 129 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 152 mg sodium, 15 g carbo., 7 g fiber, 5 g pro.