Oven Roasted Potatoes & Peppers
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
3 |
large |
potatoes -- peeled and cubed |
|
2 |
large |
green bell peppers -- seeded and sliced |
|
1 |
large |
sweet onion -- cut into pieces |
|
2 |
cloves |
garlic -- thinly sliced |
|
3 |
tablespoons |
olive oil |
|
2 |
teaspoons |
basil |
|
2 |
teaspoons |
lemon pepper |
|
2 |
tablespoons |
balsamic vinegar |
|
2 |
teaspoons |
oregano |
|
2 |
tablespoons |
Dijon mustard |
| Prepare the vegetables and place in Ziploc bag. Mix olive oil, balsamic vinegar, Dijon mustard, basil, oregano and lemon pepper together well. Pour over vegetables and shake the bag to coat the vegetables evenly. Pour vegetable mixture into a 2 quart casserole dish. Cover. Bake at 350°F for 90 minutes or until vegetables are tender. Makes 6 servings. |
| Per Serving: 136 Calories; 7g Fat (45.6% calories from fat); 2g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 181mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. |