From Mechanicsburg, Pennsylvania, Adrian Martin writes, “My mom, Diane Harrison, serves this delicious vegetable dish pleasantly flavored with rosemary. It’s my favorite.”
This recipe is:
Nutritional Analysis: 3/4 cup (calculated with 1/4 cup olive oil) equals 88 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 228 mg sodium, 10 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
Originally published as Colorful Roasted Veggies in
Taste of Home
October/November 2005, p8
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Reviewed on Dec. 31, 2011 by Cricutlass
I made this for a potluck and it was well received. It was quick and easy and I will make it againm
I made this for a potluck and it was well received. It was quick and easy and I will make it again
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