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Roasted Vegetables with Canadian Bacon
Nb persons: 4
Yield:
Preparation time: 30
Total time:
Source: Weight Watchers
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- | |
1 cup | eggplant, cubed |
1 cup | yellow squash, cubed |
1 cup | zucchini, cubed |
1 each | green bell pepper, cubed |
1 each | red bell pepper, cubed |
1 each | red onion, cubed |
3/4 cup | Italian salad dressing, fat free |
4 teaspoons | olive oil |
1 tablespoon | dijon mustard |
1 tablespoon | parmesan cheese |
4 cups | cooked pasta, Radiatore |
4 ounces | canadian bacon |
Cut vegetables into bite size cubes. Mix salad dressing, mustard and oil. Pour over vegetables in large mixing bowl. Spray 2 cookie sheets with nonstick spray. Spread vegetables evenly. Cook in 450/f oven for 20 minutes, stirring twice. Serve over hot pasta.
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Per serving (excluding unknown items): 328 Calories; 8g Fat (22% calories from fat); 15g Protein; 50g Carbohydrate; 15mg Cholesterol; 460mg Sodium
Food Exchanges: 2 1/2 Starch/Bread; 1 Lean Meat; 1 1/2 Vegetable; 1 Fat
Serving Ideas : serve over 1 cup radiatore noodles
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