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.
Yield: 6 servings (serving size: 1/2 cup)
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Amount per serving
- Calories: 60
- Calories from fat: 0.0%
- Fat: 2.7g
- Saturated fat: 0.4g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 1.6g
- Carbohydrate: 8.8g
- Fiber: 2.2g
- Cholesterol: 0.0mg
- Iron: 0.7mg
- Sodium: 247mg
- Calcium: 18mg
- 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
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