Herb-Roasted Vegetables

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I love this dish because it's so versatile. You can work with whatever vegetables or spices you have on hand. I serve it with fish or as a main dish over rice or pasta.
9 servings (serving size: 3/4 cup)

Ingredients

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2 1/2 cups (1/2-inch-thick) sliced zucchini
1 1/2 cups (1-inch-square) cut red bell pepper
1 1/2 cups (1/2-inch-thick) sliced yellow squash
1 cup (1-inch) cut green beans (about 1/4 pound)
1 cup (1/2-inch-thick) sliced carrot
3 tablespoons balsamic vinegar
1 1/2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
4 garlic cloves, thinly sliced
2 medium onions, peeled and quartered

Preparation

Preheat oven to 425°.

Place all ingredients in a 13 x 9-inch baking dish; stir well to coat. Cover and bake at 425° for 40 minutes or until vegetables are tender.

Created date

October 2003

Nutritional Information

Calories 53
Caloriesfromfat 31 %
Fat 1.8 g
Satfat 0.5 g
Monofat 1.1 g
Polyfat 0.3 g
Protein 1.7 g
Carbohydrate 8.9 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 74 mg
Calcium 33 mg