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Title: Italian Roasted Vegetables
Yield: 8 Servings

Ingredients

      2    Yellow Peppers; Cut into
           -Chunks
      2    Red Bell Peppers; Cut into
           -Chunks
      2    Green Peppers; Cut into
           -Chunks
      3    Zucchini; Sliced Lengthwise
      2 bn Green Onions; Trimmed
      2    Japanese Eggplant; Sliced

Instructions

Preheat oven to 500. Put vegies into open roasting pan. Toss with
rosemary, chopped garlic, salt and fresh ground black pepper and just
enough olive oil to coat. Roast for about 45 minutes, or until crisp
tender.

- - - - - - - - - - - - - - - - - - -

Per serving: 36 Calories (kcal); trace Total Fat; (5% calories from fat);
2g Protein; 8g Carbohydrate; 0mg Cholesterol; 5mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

NOTES : Serve hot or at room temp. with fresh Italian bread,
not toasted. =============== Reply 4 of Note 1
=================

Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MCII
APPETIZERS To: XTPT50B CONNIE HALLIDAY Date: 10/21
From: XTPT50B CONNIE HALLIDAY Time: 4:49 PM

Nutr. Assoc. : 0 0 0 0 0 0

Contributor: Jeffrey Maurer

Preparation Time: 1:00

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