Roasted Italian Vegetables

Name: Roasted Italian Vegetables Recipe
Yield: 8
Ingredients: 1 large Vidalia onion chopped; 10 oz. portabella mushrooms sliced; 1/2 large red pepper seeded and chopped; 1/2 large yellow pepper seeded and chopped; 2 medium zucchini cut in 1 slices quartered; 2 medium yellow squash cut in 1 slices quartered; 1 cup marinara sauce; seasonings: salt pepper oregano to taste; 1 cup shredded low fat Italian Cheeses

Number of Servings: 8

Ingredients

1 large Vidalia onion, chopped10 oz. portabella mushrooms, sliced1/2 large red pepper, seeded and chopped1/2 large yellow pepper, seeded and chopped2 medium zucchini, cut in 1" slices, quartered2 medium yellow squash, cut in 1" slices, quartered1 cup marinara sauceseasonings: salt, pepper, oregano to taste1 cup shredded low fat Italian Cheeses

Directions

Preheat oven to 450 degrees. Season vegetables with salt, pepper, and oregano to taste. Mix chopped vegetables with marinara sauce in a 13" x 9" baking pan. Bake, uncovered, for 30 minutes. Sprinkle cheese over top and bake about 5 minutes more until melted. Makes about 8 one-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user GERRYD8784.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 94.4
Total Fat: 3.1 g
Cholesterol: 5.2 mg
Sodium: 247.9 mg
Total Carbs: 11.0 g
Dietary Fiber: 2.6 g
Protein: 7.1 g

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