| Recipe Name:
Roasted Vegetables Salad |
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| Category:
Low Fat |
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| Prep Time |
Cook Time |
Serves |
| 15 mins |
30 mins |
2 |
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Ingredients: |
| Carrots peeled and thinly sliced |
|
250 g |
| Medium onion, thinly sliced |
|
1 |
| Sweet red peppers cut into 1/4-inch slices |
|
1 |
| Fat-free Italian dressing |
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1 tbsp |
| Salt |
|
1/2 tsp |
| Lemon-pepper seasoning |
|
1/4 tsp |
| Balsamic vinegar |
|
1 tbsp |
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Method: |
- Preheat oven to 375 degrees. Line a large shallow baking pan with foil and spray with nonstick cooking spray.
- In a large bowl toss all ingredients together; spread on a baking sheet. Roast for 25 to 30 minutes, tossing after 15 minutes, until nicely browned and caramelized. Serve as a side dish, hot or at room temperature.
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