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Roasted Vegetables

Yield 6 servings (serving size: 1/2 cup)
Roasting is one of the simplest cooking methods and one of the best ways to preserve the vitamin content in vegetables. It also brings out a vegetable's natural sweetness.

Ingredients

  • Olive oil-flavored cooking spray
  • 2 tomatoes, seeded and cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 small yellow onion, cut into 1/2-inch wedges and separated
  • 1 zucchini, cut into 1/2-inch-thick slices
  • 1 chipotle pepper in adobo sauce, drained, seeded, and finely chopped
  • 1 tablespoon extravirgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 60
  • caloriesfromfat 0.0 %
  • fat 2.7 g
  • satfat 0.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1.6 g
  • carbohydrate 8.8 g
  • fiber 2.2 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 247 mg
  • calcium 18 mg

How to Make It

  1. Preheat broiler.

  2. Cover baking sheet with foil; coat with cooking spray. Arrange tomato, bell peppers, onion, and zucchini on baking sheet; coat vegetables with cooking spray. Broil 16 minutes, stirring once. Remove vegetables from baking sheet; transfer to a large serving bowl.

  3. Combine chipotle pepper and next 3 ingredients in a small bowl; stir with a whisk until blended. Pour over warm vegetables; toss gently to coat. Serve warm or chilled.

  4. carbo rating: 7

The Complete Step-by-Step Low Carb Cookbook