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Roasted Vegetables

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Roasted Vegetables Side

Versatile Vegetables

Fiber : gr Calories: Fat: gr Serves: 10

 1 eggplant -- cut 1/2" thick

 1 Spanish onion -- coarsely chopped

 1 green pepper -- coarsely chopped

 1 red pepper -- coarsely chopped

 1 zucchini -- coarsely chopped

 8 ounces mushroom -- coarsely chopped

 2 teaspoons olive oil

 2 teaspoons molasses

 1/4 cup balsamic vinegar

 Pinch of herbs - dried basil or oregano

  Combine all ingredients in a resealable plastic bag. Marinate vegetables for minimum 30 minutes.

 Preheat oven to 450F. Spray a large oven proof pan with cooking spray.

 Empty contents of bag into pan and roast for 45 min to 1 hour.

 

Total points 10 per serving 1 point


Cathy

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Roasted Vegetables Side

Versatile Vegetables

Fiber : gr Calories: Fat: gr Serves: 10

 1 eggplant -- cut 1/2" thick

 1 Spanish onion -- coarsely chopped

 1 green pepper -- coarsely chopped

 1 red pepper -- coarsely chopped

 1 zucchini -- coarsely chopped

 8 ounces mushroom -- coarsely chopped

 2 teaspoons olive oil

 2 teaspoons molasses

 1/4 cup balsamic vinegar

 Pinch of herbs - dried basil or oregano

  Combine all ingredients in a resealable plastic bag. Marinate vegetables for minimum 30 minutes.

 Preheat oven to 450F. Spray a large oven proof pan with cooking spray.

 Empty contents of bag into pan and roast for 45 min to 1 hour.

 

Total points 10 per serving 1 point


Cathy

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