Italian Roasted Summer Vegetables
Amount |
Measure |
Ingredient -- Preparation Method |
-------- |
------------ |
-------------------------------- |
1 |
large |
cucumber -- sliced |
1 |
large |
yellow squash -- peeled and sliced |
1 |
large |
zucchini -- peeled and sliced |
2 |
large |
tomatoes -- seeded and chopped |
1 |
large |
sweet onion -- sliced |
2 |
cloves |
garlic -- sliced |
1 |
tablespoon |
balsamic vinegar |
2 |
tablespoons |
olive oil |
1/2 |
teaspoon |
seasoned salt |
1/4 |
teaspoon |
seasoned pepper |
1 |
teaspoon |
Italian seasoning |
1 |
teaspoon |
Dijon mustard |
1 |
tablespoon |
light brown sugar |
Put prepared vegetables in large casserole dish. Mix balsamic vinegar, olive oil, salt, pepper, Italian seasoning, Dijon mustard, and brown sugar together. Pour over vegetables and stir to coat. Cover casserole and bake for 90 minutes. Makes 8 servings. |
Per Serving: 60 Calories; 4g Fat (51.0% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 99mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. |