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.

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