Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Covering the vegetables first allows them to steam and soften. Then, uncovered, they roast, which caramelizes natural sugars, concentrates flavors, and browns the dish.

Recipe by Cooking Light October 2001

Gallery

Recipe Summary test

Yield:
6 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

    Advertisement
  • Combine the first 7 ingredients in an 11 x 7-inch baking dish coated with cooking spray.

  • Combine broth and remaining ingredients in a medium saucepan; bring to a boil. Remove from heat, and pour over vegetables. Cover; bake at 375° for 20 minutes. Uncover; bake an additional 50 minutes.

Nutrition Facts

205 calories; calories from fat 10%; fat 2.2g; saturated fat 1.3g; mono fat 0.6g; poly fat 0.2g; protein 3.1g; carbohydrates 42.7g; fiber 4.5g; cholesterol 5mg; iron 0.9mg; sodium 320mg; calcium 41mg.
Advertisement