RecipesVegetarian

Rosemary-Roasted Vegetable Medley

By January 22, 2013 No Comments

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

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