Rosemary-Roasted Vegetables
15 mins
40 mins
Nutrition Facts
Calories: 106
Total Fat: 3 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 150 mg
Total Carbohydrate: 19 g
Dietary Fiber: 4 g
Protein: 3 g
INGREDIENTS
-
2
tomato(es), large, chopped
-
2
carrot(s), thinly sliced
-
1
zucchini, thinly sliced
-
1
pepper(s), red, bell, chopped
-
1
cup(s)
broccoli florets, small
-
1
onion(s), red, thinly sliced
-
1/2
cup(s)
corn, frozen, thawed, or fresh corn kernels
-
2
tablespoon
margarine, trans-fat free, reduced-fat, soft tub
-
1/4
cup(s)
rosemary, fresh, minced
-
1/4
teaspoon
pepper, red flakes
-
1/4
teaspoon
salt, Kosher
-
1/4
cup(s)
vinegar, balsamic
-
2
clove(s)
garlic, minced
PREPARATION
Preheat the
oven to 400°F. Line a baking sheet with aluminum foil or parchment paper.
In a large
bowl, combine the tomatoes, carrots, zucchini, bell pepper, broccoli, onion,
and corn. Add the soft tub spread and rub it over all the vegetables until well
coated. Add the rosemary, vinegar, garlic, red pepper flakes, and salt. Mix
well. Spread out evenly on the prepared baking sheet. Sprinkle with 2
tablespoons of water.
Roast for 20
to 25 minutes, turning occasionally, until the vegetables are tender and the
tomatoes begin to fall apart. Serve immediately.
Makes 4 Servings
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