Roasted Vegetables with Red Pepper Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
Marinade:2 cloves garlic, chopped2 T chopped fresh thyme (or 2 tsp. dried)1/4 cup fresh lemon juice1 T olive oilVeggies:8 asparagus stalks, trimmed8 scallions, trimmed2 Italian eggplant or 1 medium eggplant, halved then cut into rounds2 med. zucchini, cut on a biasSauce:12 oz. jar roasted red peppers, drained (~ 1 1/2 cups)1/3 cup fat free chicken broth (or vegetable broth)1 large clove garlic, minced3 T. chopped chives, plus 1T for garnish1T balsamic vinegar
Whisk garlic, thyme, lemon juice and olive oil in a bowl, set aside.
Prepare your vegetable and put them in a large bowl. Dump dressing over the top and use your hands to get them coated.
Spray a large cookie sheet with cooking spray then lay the veggie out in a single layer on the sheet.
Roast veggies in oven approx. 20 mins until just cooked and starting to brown. If they are not browing well, put them under your broiler for a minute.
Put on a platter.
While veggies are roasting, combine all the sauce ingredients in a blender or food processor and blend until smooth.
Drizzle sauce over veggies, sprinkle with reserved chives and serve.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LANC92.
Prepare your vegetable and put them in a large bowl. Dump dressing over the top and use your hands to get them coated.
Spray a large cookie sheet with cooking spray then lay the veggie out in a single layer on the sheet.
Roast veggies in oven approx. 20 mins until just cooked and starting to brown. If they are not browing well, put them under your broiler for a minute.
Put on a platter.
While veggies are roasting, combine all the sauce ingredients in a blender or food processor and blend until smooth.
Drizzle sauce over veggies, sprinkle with reserved chives and serve.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LANC92.
Nutritional Info Amount Per Serving
- Calories: 152.9
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 284.5 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 9.2 g
- Protein: 5.6 g
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