Roasted Veggies with Warm Lemon Dressing
by aweiss21
from Essentials of Cooking
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INGREDIENTS
- 1 (15 oz) can cannelloni beans ; drained
- 1 Zucchini ; sliced into 1/2" pieces
- 1 green pepper ; cut into wedges
- 1 red pepper ; cut into wedges
- 2 plum tomatoes ; halved lengthwise
- EVOO
- 1/4 cup chicken broth
- 3 tablespoons fresh lemon juice
- 1 teaspoon cornstarch
- 1 garlic clove ; minced
- reduced fat crumbled Feta cheese
INSTRUCTIONS
Preheat 450.
Line baking sheet with foil. Keeping each type of veggie together, place the zucchini, tomatoes & bell peppers (skin side down) on baking sheet. Sprinkle with salt & pepper and drizzle with EVOO. Roast for 10 mins. Remove from oven and add beans. Roast additional 10 mins.
Meanwhile, whisk together lemon juice, broth, garlic and cornstarch in small saucepan over medium heat, approximately 3 mins after boil.
Serve veggies with sauce and feta cheese on top.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (362g) | ||
| Recipe Makes: 3 Servings | ||
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| Calories: 354 | ||
| Calories from Fat: 224 (63%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 24.9g | 33 % | |
| Saturated Fat 5.7g | 29 % | |
| Monounsaturated Fat 13g | ||
| Polyunsanturated Fat 4.4g | ||
| Cholesterol 76.7mg | 24 % | |
| Sodium 85.6mg | 3 % | |
| Potassium 744.3mg | 20 % | |
| Total Carbohydrate 12.3g | 4 % | |
| Dietary Fiber 3.3g | 13 % | |
| Sugars, other 9g | ||
| Protein 21.4g | 31 % | |
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Powered by: USDA Nutrition Database 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. |
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Calories per serving: 354
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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