Roasted Vegetables

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.


6 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional 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


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


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.

carbo rating: 7

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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