- garlic; set aside to cool. Drizzle wine and broth over vegetables.
- Bake 20-30 minutes or until vegetables are tender. Squeeze softened
- garlic over vegetables; dot with butter. Transfer to a serving
- platter. Yield: 13 servings (3/4 cup each).
Nutritional Facts: 3/4 cup equals 117 calories, 5 g fat (2 g saturated fat), 5 mg cholesterol, 279 mg sodium, 17 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.