Vegetarian

Roasted Vegetables with Red Pepper Sauce is for Side Dish.

Roasted Vegetables with Red Pepper Sauce takes 10 minutes to prepare.

Roasted Vegetables with Red Pepper Sauce takes 20 minutes to cook.

Roasted Vegetables with Red Pepper Sauce makes 4 servings.

The ingredients for Roasted Vegetables with Red Pepper Sauce are:

Marinade:
2 cloves garlic, chopped
2 T chopped fresh thyme (or 2 tsp. dried)
1/4 cup fresh lemon juice
1 T olive oil

Veggies:
8 asparagus stalks, trimmed
8 scallions, trimmed
2 Italian eggplant or 1 medium eggplant, halved then cut into rounds
2 med. zucchini, cut on a bias

Sauce:
12 oz. jar roasted red peppers, drained (~ 1 1/2 cups)
1/3 cup fat free chicken broth (or vegetable broth)
1 large clove garlic, minced
3 T. chopped chives, plus 1T for garnish
1T balsamic vinegar

Here is how you make Roasted Vegetables with Red Pepper Sauce:

Whisk garlic, thyme, lemon juice and olive oil in a bowl, set aside.Prepare your vegetable and put them in a large bowl. Dump dressing over the top and use your hands to get them coated.Spray a large cookie sheet with cooking spray then lay the veggie out in a single layer on the sheet.Roast veggies in oven approx. 20 mins until just cooked and starting to brown. If they are not browing well, put them under your broiler for a minute.Put on a platter. While veggies are roasting, combine all the sauce ingredients in a blender or food processor and blend until smooth.Drizzle sauce over veggies, sprinkle with reserved chives and serve.Makes 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user LANC92.

The nutritional information for Roasted Vegetables with Red Pepper Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 152.9

• Total Fat: 4.1 g
• Cholesterol: 0.0 mg
• Sodium: 284.5 mg
• Total Carbs: 27.6 g
• Dietary Fiber: 9.2 g
• Protein: 5.6 g

The dietary needs meet for Roasted Vegetables with Red Pepper Sauce is Vegetarian