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.

Recipe by Oxmoor House January 2005

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Recipe Summary

Yield:
6 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

  • 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

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

60 calories; calories from fat 0%; fat 2.7g; saturated fat 0.4g; mono fat 0g; poly fat 0g; protein 1.6g; carbohydrates 8.8g; fiber 2.2g; cholesterol 0mg; iron 0.7mg; sodium 247mg; calcium 18mg.
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