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LOCATION: Recipes >> Vegetables >> Roasted Veggies 05

Print this Recipe    Roasted Veggies 05

Low-Fat Roasted Tomatoes and Veggies

4 tomatoes, cut into wedges
3 green peppers, sliced
1/3 cup vegetable broth
1/4 tsp white pepper
1 red onion, cut into wedges
3 Tbsp lemon juice
1 tsp dried rosemary

Preheat oven to 450F.

Combine all ingredients except rice in large nonstick baking dish;
toss. Bake vegetables for 15 minutes or until tender. Serve over
rice. Makes 4 servings.

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