Rosemary-Roasted Vegetables – All Phases
Serving size: 2
- 2 cups ripe tomatoes cut into wedges
- 2 cup zucchini, cut into 1/4 inch thick rounds
- 1 cup sliced mushrooms
- 1 medium green onion, thinly sliced
- 4 tsp. olive oil
- Sea salt and black pepper to taste
- 2 tablespoons chopped fresh rosemary
Directions: Preheat the oven to 400F. Mix all the ingredients together. Spread vegetables on a roasting pan and bake for 20 minutes or until tender when pierced with a fork.
Count: 2 cups select vegetables, 1 cup occasional vegetables, 2 tsp olive oil
