Oven-Roasted Vegetables

Recipe By :by Arthur Agatston, M.D.
Serving Size : 4

1 medium zucchini - cut into bite-size pieces
1 medium summer squash - cut into bite-size pieces
1 medium red bell pepper - cut into bite-size pieces
1 medium yellow bell pepper - cut into bite-size pieces
1 pound fresh asparagus - cut into bite-size pieces
1 chopped red onion
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper

Preheat the oven to 450 F. Place the zucchini, squash, bell peppers,
asparagus, and onion in a large roasting pan, and toss with the oil, salt,
and black pepper. Spread in a single layer. Roast for 30 minutes,
stirring occasionally, until the vegetables are lightly browned and
tender.

170 calories, 5g pro, 15g carb, 11g fat, 0mg cholesterol, 5g fiber, 586mg
sodium.

Source:"South Beach Diet"
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Per Serving (excluding unknown items): 90 Calories; 10g Fat (99.1%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 533mg Sodium. Exchanges: 0 Grain(Starch); 2 Fat.

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