This healthy veggie dish would be excellent to take to a barbeque. Try the recipe by Lisa Cooper, a registered dietitian with Orlando Health.
Makes 8 servings (serving size: 1/2 cup)
5 to 6 cups vegetables*, chopped into 3/4 inch pieces
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced
2 teaspoons dried basil
pepper to taste
*suggested: eggplant, carrot, pepper, onion, potato, squash, mushrooms, tomatoes, etc.
Spray baking dish with nonfat cooking spray.
Mix olive oil, balsamic vinegar, garlic, basil and pepper together for the marinade.
Toss vegetables in the marinade.
- Spread in a baking dish and cover with foil. Bake for 10 minutes at 450°F.
Remove foil and bake for 35 to 45 minutes until fluid is evaporated and vegetables are tender.
Nutrition Facts (per serving):