Roasted Vegetables

I've made this vegetable dish many times since I found it in 2008. Absolutely delicious! Everything can be prepared the day before and the actual roasting on the day you wish to serve it. You also have alot of flexibility on the vegetables used!

Colorful Roasted Veggies
(From Taste of Home Comfort Food Diet Cookbook)

4 medium carrots, julienned
1-1/2 pounds fresh asparagus, trimmed and halved
2 large green pepper, julienned
1 medium sweet red pepper, julienned
1 medium red onion, sliced and separated into rings
5 cups fresh cauliflowerets
5 cups fresh broccoli florets
¼ cup olive oil
3 Tbsp lemon juice
3 garlic cloves, minced
1 Tbsp dried rosemary, crushed
1 tsp salt
1 tsp pepper

In a large bowl, combine the vegetables. In a small bowl, whisk the oil, lemon juice, garlic, rosemary, salt and pepper until blended. Drizzle over vegetables and toss to coat.

Transfer to two greased 15-in x 10-in x 1-in baking pans. Bake uncovered at 400 degrees for 20-25 minutes or until tender, stirring occasionally.

Yield: 12 servings

Nutrition facts: ¾ cup 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

It not only tastes great, but looks really good!