Oven-Roasted Vegetables

This is a favorite way to prepare vegetables because roasting brings out the flavor. This cooking method has persuaded many people to increase their vegetable consumption. When several different kinds of vegetables are cooked together each one retains its own flavor. Thus, each family member gets to have his preferred taste.

10 cups chopped vegetables

Onions (peeled and quartered)
Zucchini (1/2 inch thick)
Bell peppers (one inch square)
Asparagus (one inch pieces)
Yellow squash (1/2 inch thick)
Fresh green beans (one inch long)
Carrots (1/2 inch thick)

1-1/2 T. oil
3 T. vinegar
4 cloves minced garlic
1 tsp. dried basil
salt and pepper
other herbs of your choice

Preheat oven to 425 degrees. Place all ingredients in a 9x13 inch baking dish. Toss to coat completely. Cover and bake at 425 for 40 minutes or until tender.

Ten servings: 50 calories, 2 grams protein

*Recipe courtesy of the St. Vincent Healthcare Weight Management Clinic Cookbook, available for $10 - call 237-4580.

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