Recipe Name: Roasted Vegetables Salad |
|
|
Category: Low Fat |
|
|
Prep Time |
Cook Time |
Serves |
15 mins |
30 mins |
2 |
|
|
|
|
|
Ingredients: |
Carrots peeled and thinly sliced |
|
250 g |
Medium onion, thinly sliced |
|
1 |
Sweet red peppers cut into 1/4-inch slices |
|
1 |
Fat-free Italian dressing |
|
1 tbsp |
Salt |
|
1/2 tsp |
Lemon-pepper seasoning |
|
1/4 tsp |
Balsamic vinegar |
|
1 tbsp |
|
|
|
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.
|
|
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 |
|
|
|
|