| 118 | 119 | 120 | 121 | 122 |
| 1 | 39 | 78 | 117 | 156 |
|
Per serving: 198 Calories (kcal); 7g Total Fat; (30% calories from fat); 4g
Protein; 31g Carbohydrate; 0mg Cholesterol; 12mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
NOTES : Essential Equipment: baking pan, such as 8- or 9-inch square or 13
×
9-inch rectangle
Tips
Most small red potatoes are about 2 inches in diameter. If they
are much bigger, cut them in half so they will roast more quickly.
Leftover roasted potatoes can be cut into pieces and panfried for
quick fried potatoes. To panfry, cook potato pieces in a small
amount of oil over medium heat, stirring occasionally, until hot.
Nutr. Assoc. : 926355 26402 986 0 0 2130706543
*
Exported from MasterCook *
Roasted Vegetables
Recipe By
Serving Size : 4
:
Preparation Time :0:00
Categories
: Chapter 5
Side Dishes
On the Side
Vegetables
Amount Measure Ingredient -- Preparation Method
------- ------------ --------------------------------
-
1
1
1
medium red or green bell pepper
medium onion
medium zucchini
pound mushrooms
1
/4
Olive oil-flavored or regular cooking
spray
teaspoon salt
teaspoon pepper
1
1
/4
/8
2
2
tablespoons chopped fresh basil
OR
teaspoons dried basil leaves, if desired
Cut the bell pepper lengthwise in half, and cut out seeds and membrane.
Cut each half lengthwise into 4 strips.
Peel the onion, and cut in half. Wrap one half of onion, and refrigerate
for another use. Cut remaining half into 4 wedges, then separate into
pieces.
Cut the zucchini crosswise into 1-inch pieces. Cut off and discard the end
of each mushroom stem, and leave the mushrooms whole.
Heat the oven to 425º. Spray the bottom of the pan with cooking spray.
Arrange the vegetables in a single layer in the sprayed pan. Spray the
vegetables with cooking spray until lightly coated. Sprinkle with salt,
pepper and basil.
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