Preheat oven to 425.
Combine asparagus, mushrooms and peppers in 10x15 inch baking pan. Add olive oil, rosemary, salt and pepper; toss until vegetables are coated with oil. Roast in over, until vegetables are tender, stirring once (8-10 minutes). Add vinegar and truffle oil; toss to coat. Transfer to heated serving dish and top with cheese.
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|Serving Size: 1 Serving (235g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 142 (71%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 18.7mg||6 %|
|Sodium 768.3mg||26 %|
|Potassium 554.2mg||15 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 7.3g|
|Protein 8.5g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 199
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