Parmesan Vegetable Roast
Make sure to use freshly grated top quality parmesan cheese.

Servings: 6

• 2 medium zucchini squash, cut into 1 inch pieces
• 1 medium onion cut into 8 wedges
• 1 medium red bell pepper, cut into 1 inch pieces

• 8 ounces fresh mushrooms, stems removed
• 1 cup packaged peeled baby carrots
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 - 15 ounce can garbanzo beans, drained and rinsed
• 1 - 14.5 ounce can diced tomatoes with garlic and Italian herbs, drained
• 1/2 cup shredded Parmesan cheese

In a large roasting pan combine zucchini, onion, bell pepper, mushrooms and carrots. Drizzle with olive oil; toss to coat. Spread vegetables evenly in roasting pan. Sprinkle with salt.

Roast zucchini mixture in a 500 degree oven for 12 minutes. Remove from oven; stir in beans and drained tomatoes. Reduce heat to 375 degrees. Roast, uncovered, about 10 more minutes or until heated through. To serve, sprinkle with freshly grated Parmesan cheese.

Per Serving: 160Calories; 6g Fat ; 0g Saturated Fat; 8g Protein; 20g Carbohydrate; 5g Dietary Fiber; 7mg Cholesterol; 867mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Vegetable;1 Fat.

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