Roasted Vegetables with Red Pepper Sauce
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Roasted Vegetables with Red Pepper Sauce calories by ingredient
Introduction
Delicious vegetable side dish. Absolutely fabulous served over grilled polenta. This dish sounds more complicated than it really is. Delicious vegetable side dish. Absolutely fabulous served over grilled polenta. This dish sounds more complicated than it really is.Number of Servings: 4
Ingredients
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Marinade:
2 cloves garlic, chopped
2 T chopped fresh thyme (or 2 tsp. dried)
1/4 cup fresh lemon juice
1 T olive oil
Veggies:
8 asparagus stalks, trimmed
8 scallions, trimmed
2 Italian eggplant or 1 medium eggplant, halved then cut into rounds
2 med. zucchini, cut on a bias
Sauce:
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, minced
3 T. chopped chives, plus 1T for garnish
1T balsamic vinegar
Directions
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.