Roasted Vegetable Medley
Yield: 8 servings
1 large red onion, cut into wedges
1 large red bell pepper,cut into bite-size pieces
2 medium zucchini squash, sliced into ½- to ¾-inch rounds
2 medium yellow squash (crooked-neck), sliced into ½- to ¾-inch rounds
8-ounce package fresh mushrooms, halved
3 tablespoons extra virgin olive oil
2 teaspoons garlic salt
1 teaspoon ground black pepper
2 tablespoonsfresh parsley, chopped
¼ cup shredded Parmesan cheese
Preheat oven to 450°. Place vegetables in a large zip lock bag. Add oil and seasoning. Shake bag well to coat vegetables with seasoning. Put vegetables in a grill basket and place on medium high grill. Cook until desired tenderness is achieved, about 20 to 30 minutes. Remove from grill and transfer vegetables to a serving platter. Garnish with parsley and top with cheese.
To cook in oven: Place vegetables in a large roaster pan with rack. Roast for 20 minutes or until desired tenderness is achieved. Remove from oven and transfer vegetables to a serving platter. Garnish with parsley and cheese.
Nutrition Information per serving (3/4 to 1 cup)
95 calories, 5.1 grams fat (1.4 saturated), 3.6 mg cholesterol, 610 mg sodium, 9.4 grams carbohydrate (3.5 grams fiber), 4.8 grams protein