"This combination of colorful vegetable is so good when baked in the oven," assures Margaret Allen of Abingdon, Virginia. "They make a lovely presentation when threaded on skewers before roasting, too," she notes.
INGREDIENTS
* 1 medium sweet red pepper, cut into 1-1/2-inch pieces * 1 medium red onion, cut into wedges * 1 medium yellow summer squash, cut into 1/2-inch slices * 1/2 pound whole fresh mushrooms * 1/4 pound fresh green beans, trimmed * 1/4 cup Italian salad dressing * 1/4 teaspoon dried basil * 1/4 teaspoon dried thyme * 1/4 teaspoon dried rosemary, crushed
SERVINGS 6 CATEGORY Low Fat METHOD Baked PREP 15 min. COOK 15 min. TOTAL 30 min.
DIRECTIONS
Place the vegetables in a greased 15-in. x 10-in. x 1-in baking pan. Drizzle with salad dressing and sprinkle with herbs. Bake, uncovered, at 425° for 15-20 minutes or until vegetables are crisp-tender. Yield: 6 servings.
NUTRITIONAL INFO
Nutritional Analysis: One 1/2-cup serving (prepared with fat-free salad dressing) equals 41 calories, trace fat (trace saturated fat), trace cholesterol, 146 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchange: 1 vegetable.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
