Roasted Vegetables

Makes 8 servings (serving size: 1/2 cup)

Ingredients:

• 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.

Preparation:

1. Spray baking dish with nonfat cooking spray.

2. Mix olive oil, balsamic vinegar, garlic, basil and pepper together for the marinade.

3. Toss vegetables in the marinade.

4.  Spread in a baking dish and cover with foil. Bake for 10 minutes at 450°F.

5. Remove foil and bake for 35 to 45 minutes until fluid is evaporated and vegetables are tender.

Nutrition Facts (per serving):

Calories: 61
Fat: 2g
Carbohydrate: 11g
Fiber: 2g
Protein: 1.5g