Herbed Vegetable Bake Recipe

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My husband has high cholesterol, so I've had to revise some of his favorite recipes," says Sandra Cooper of Calgary, Alberta. "I've found that adding herbs to vegetables is a good way to replace some of those yummy cheese and dairy-rich cream sauces. And since the veggies in this dish are baked, they retain most of their nutrients."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 3 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 2 medium carrots, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 celery rib, thinly sliced
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • 2 tablespoons water
  • 2 tablespoons reduced-fat stick margarine

Nutritional Facts

3/4 cup: 55 calories, 2g fat (0 saturated fat), 0 cholesterol, 139mg sodium, 8g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.


  1. Place the vegetables in a 9-in. square baking dish coated with cooking spray. Sprinkle with the garlic salt, Italian seasoning, basil and water. Dot with margarine.
  2. Cover and bake at 450° for 20-25 minutes or until vegetables are tender. Yield: 6 servings.
Editor's Note: This recipe was tested with Parkay Light stick margarine.
Originally published as Herbed Vegetable Bake in Light & Tasty February/March 2003, p23

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