zesty roasted vegetables

• Prep: 15 min. Cook: 30 min.
• Yield: 9 Servings

15 30 45

Ingredients

• 1 pound medium fresh mushrooms
• 3 cups fresh baby carrots, cut in half lengthwise
• 2 medium green peppers, cut into 1-inch strips
• 2 medium onions, cut into wedges
• 2/3 cup Italian salad dressing
• 1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• In a large bowl, combine the mushrooms, carrots, peppers, onions, salad dressing, 1/2 cup cheese, salt and pepper. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan.
• Bake, uncovered, at 425° for 30-40 minutes or until tender, stirring once. Sprinkle with remaining cheese. Yield: 9 servings.

Nutritional Facts 3/4 cup equals 137 calories, 8 g fat (2 g saturated fat), 5 mg cholesterol, 482 mg sodium, 12 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.