Roasted Vegetable Parmesan

By glomcrae

Ingredients

• 1 medium zucchini, cut into 1-inch chunks
• 1 small onion, cut into 4 wedges
• 1/2 medium green bell pepper, seeded, deribbed and cut into 1-inch chunks
• 4 ounces mushrooms, stems removed
• 1/2 cup baby carrots
• 1/2 tablespoon olive oil
• 1/4 teaspoon salt
• 8 ounces canned garbanzo beans, drained and rinsed
• 7.25 ounces canned diced tomatoes with garlic and basil
• 1/4 cup shredded Parmesan cheese

Preparation

Step 1

Preheat oven to 500 degrees. In a large METAL roasting pan (NEVER USE GLASSWARE AT SUCH A HIGH TEMPERATURE!), combine zucchini, onion, bell pepper, mushrooms and baby carrots; drizzle with oil and toss to coat. Spread evenly in the roasting pan and sprinkle with salt. Roast for 8 minutes. Reduce oven temperature to 375 degrees. Remove vegetables from oven and stir in beans and tomatoes. Roast for 5 minutes or until heated through. Sprinkle with cheese before serving.
NUTRITION per serving: 189 Calories; 5g Fat; 9g Protein; 20g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol; 749mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.