Roasted Peppers and Cauliflower

Name: Roasted Peppers and Cauliflower
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings.
Ingredients: 1 medium head cauliflower, broken into florets; 2 medium sweet red peppers, cut into strips; 2 small onions, cut into wedges; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon grated Parmesan cheese; 1 tablespoon minced fresh parsley

TOTAL TIME: Prep: 10 min. Bake: 30 min. YIELD: 6 servings.

Caramelization really enhances the flavors in this easy side dish. The seasoned, roasted peppers and cauliflower are just right with nearly any main course. —Cheryl Wilt, Eglon, West Virginia

Ingredients

1 medium head cauliflower, broken into florets
2 medium sweet red peppers, cut into strips
2 small onions, cut into wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon grated Parmesan cheese
1 tablespoon minced fresh parsley

Directions

1. Place the cauliflower, red peppers and onions in a shallow roasting pan. Add the oil, salt and pepper; toss to coat. Roast, uncovered, at 425° for 20 minutes.
2. Stir; roast 10 minutes longer or until vegetables are tender and lightly browned. Transfer to a serving bowl; sprinkle with Parmesan cheese and parsley.

Nutrition Facts

2/3 cup: 88 calories, 5g fat (1g saturated fat), 1mg cholesterol, 243mg sodium, 10g carbohydrate (5g sugars, 4g fiber), 3g protein. Diabetic exchanges: 2 vegetable, 1 fat.

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