Herb Roasted Vegetables
Submitted by Anonymous on Fri, 06/13/2008 - 12:42.
Ingredients:
1 cup fresh basil, chopped
¼ cup thyme, leaves only
½ cup fresh parsley, chopped
3 tbsp fat-free grated parmesan
4 cloves garlic, minced
1 tbsp balsamic vinegar or apple cider vinegar
½ cup fat-free chicken stock
2 cups fresh button mushrooms, sliced
4 cups fresh broccoli florets
1 cup fresh carrots, sliced
1 each medium red onion, thinly sliced
½ cup red pepper, chopped large diced
salt and black pepper
non-fat cooking spray
Instructions:
- Preheat oven to 425 degrees.
- Spray 9 x 13 baking dish with non-fat
spray. Set aside. - Put chopped vegetables in baking dish.
- Add basil,
thyme, parsley, grated parmesan, garlic, vinegar and chicken stock to
vegetables and stir to mix. Season with salt and pepper. - Bake for
20-25 minutes, stirring frequently until vegetables are tender.
Number of Servings:
8
Nutrional Content:
Calories 55
Fat 1 g
Protein 5 g
Recipe
from Wellspring Culinary Instructor Chef
Erin Gaughan
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