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Low Fat Roasted Tomatoes and Veggies


4 tomatoes, cut into wedges
3 green peppers, sliced
1/3 cup vegetable broth
1/4 tsp. white pepper
1 red onion, cut into wedges
3 tablespoon lemon juice
1 tsp. dried rosemary
prepared rice for 4

Preheat oven to 450: F. Combine all ingredients except rice in large nonstick baking dish; toss. Bake vegetables for 15 minutes or until tender. Serve over rice.

Makes 4 servings.

Calories 56 Fat 0 g Fiber 1 g.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.