Roasted Vegetables

Serves 8; Serving size: 1/2 cup

Ingredients
Cooking spray
1 lb asparagus, cut into 1-inch pieces
2 zucchini, diced
1 medium eggplant (about 1 lb.), diced
1 1/2 Tbsp olive oil
1 tsp garlic powder
1/4 tsp ground black pepper

Preparation

  1. Preheat oven to 375°F. Coat a large baking dish with cooking spray.
  2. In a large bowl, mix together all ingredients. Spread mixture evenly in baking dish.
  3. Bake 40 to 45 minutes or until brown and roasted.

Nutrition Information
Exchanges/Choices
2 Vegetable
1/2 Fat

Calories: 60
Calories from Fat: 25
Total Fat: 3 g
Saturated Fat: 0.4 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 5 mg
Total Carbohydrate: 8 g
Dietary Fiber: 3 g
Sugars: 3 g
Protein: 2 g

About City Drugs

City Drug Store is a locally owned and operated independent pharmacy that has served the Toombs County area for over 70 years. We are a very modern pharmacy with old fashioned service.
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One Response to Roasted Vegetables

  1. Michelle says:

    I’m going to try that coleslaw!As to the cilnrtao, I too am unable to grow it.I don’t have a salad spinner and I used to wrap it in a paper towel, but now, when I bring a bunch home from the store, I rinse it and cut off about 1 inch from the bottom, then store in a glassful of cold water on a shelf in the fridge. I usually change the water every day or two and it lasts for over a week.

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