| Recipe Name: Roasted Vegetables Salad |
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| Category: Low Fat |
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| Prep Time |
Cook Time |
Serves |
| 15 mins |
30 mins |
2 |
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Ingredients: |
| Carrots peeled and thinly sliced |
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250 g |
| Medium onion, thinly sliced |
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1 |
| Sweet red peppers cut into 1/4-inch slices |
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1 |
| Fat-free Italian dressing |
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1 tbsp |
| Salt |
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1/2 tsp |
| Lemon-pepper seasoning |
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1/4 tsp |
| Balsamic vinegar |
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1 tbsp |
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Method: |
- Preheat oven to 375 degrees. Line a large shallow baking pan with foil and spray with nonstick cooking spray.
- In a large bowl toss all ingredients together; spread on a baking sheet. Roast for 25 to 30 minutes, tossing after 15 minutes, until nicely browned and caramelized. Serve as a side dish, hot or at room temperature.
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Tags:
low sodium, turnip, mushroom, high fiberRoasted Vegetables Salad, spray , baking , large , minutes , thinly , toss , bowl , ingredients , together; , nonstick , sliced
, shallow , tsp
, pan , foil , spread , sheet , serve , dish , hot |
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