Colorful vegetable casserole
Vegetable cooking spray
1 package (16 ounces) frozen Italian-mix vegetables
1 large green pepper, cut into strips
1 pound baby carrots, cut into 1/2 in slices
4 medium tomatoes, quartered
1 cup celery, sliced
2 tablespoons butter or margarine
1 1/2 cups chopped onion
2 large cloves garlic, minced
2 teaspoons instant reduced-sodium chicken broth granules
2 tablespoons cooking wine
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 325°F. Spray a 3-quart casserole or Dutch oven with cooking spray. Spread frozen vegetables in an even layer in the casserole. Follow with layers of green pepper strips, baby carrots, zucchini slices, tomato pieces, and celery. Melt margarine in skillet. Add onion and garlic, sautéing until tender. Stir in broth granules, wine, salt and pepper. Pour skillet mixture over vegetables. Cover casserole and bake for approximately 1 hour until vegetables are crisp-tender.
Yield: 10 to 12 servings
Per serving:
Calories: 88
Carbohydrate: 15 g
Protein: 3 g
Fat: 3 g
Saturated fat: 1 g
Sodium: 227 mg
Fiber: 4 g Serving size: 1 cup
Exchanges per serving:
2 vegetable, 1/2 fat
Carbohydrate choices: 1
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