27th May 04:49
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
170 calories, 5g pro, 15g carb, 11g fat, 0mg cholesterol, 5g fiber, 586mg
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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