Roasted Mediterranean-style vegetables with fresh herbs

From The Light, Lean and Low-Fat Cookbook by Ann Sheasby

From The Light, Lean and Low-Fat Cookbook by Ann Sheasby

You can eat these to your heart’s content with no worries. Takes 10 minutes to prep and about 30 minutes to roast. Makes four heaping servings!

1 red onion, sliced
1 white or yellow onion slived
4 zucchini thickly sliced
1 eggplant, cut into chunks
8 oz baby corn (I skipped this, totally your call)
1 red bell pepper, seeded and cut into large dice
1 yellow bell pepper, seeded and cut into large dice
2 cloves of garlic, thinly sliced
4 tsp olive oil (or for variation use a flavored oil like chili or herb oil)
salt and freshly ground pepper
2-3 tbsp chopped mixed herbs

Place all the vegetables and garlic in a nonstick roasting pan. Add the oil and seasoning and toss until the vegetables are lightly coated with oil. Bake in a preheated oven at 425 degrees for 20-30 minutes, until just tender and tinged brown at the edges, stirring once or twice. [I forgot to do the stirring, but it was okay.]. Sprinkle with the herbs and toss to mix. I used rosemary and chives in place of the mixed herbs. Delicious hot or cold with broiled lean meat or fish and baked potatoes.

Nutrition facts per serving: (figure 1/4th of entire dish)
Calories: 116
Fat: 4.2g
Protein: 5.6g
Carbs: 14.6g
Fiber: 5.3g

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