Skip to navigation

Go Home
Go Back to List
Recipe Search

Side Dishes


2
SmartPoints
value

Roasted Vegetables

From Donna Hammer


½ cup chicken broth
1 Tablespoon olive oil
2 teaspoons rosemary
1 teaspoon salt
½ teaspoon freshly ground black pepper
6 cloves garlic, minced
¼ cup + 2 Tablespoons balsamic vinegar
8 ounces mushrooms, sliced
2 medium zucchini, cut into 1-inch dice
2 medium yellow squash, cut into 1-inch dice
1 large red onion, cut into 1-inch dice
1 medium green bell pepper, cut into 1-inch dice
1 medium red bell pepper, cut into 1-inch dice
1 medium yellow bell pepper, cut into 1-inch dice
1 pound red potatoes, halved, parboiled for 15 to 20 minutes

Combine first 7 ingredients. Spray 13 x 9 x 2-inch baking dish with nonstick cooking spray. Arrange vegetables in baking dish and top with ½ of the marinade. Bake at 425° F for 20 minutes. Turn vegetables and top with remaining marinade. Bake for another 10 minutes.

Makes 8 servings.


Note: Feel free to add other vegetables. This is even good eaten cold for lunch the next day.


Advertisement