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Herbed Vegetable Bake

By: Sandra Cooper

"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.'"

Rate/Review | Read Reviews (6)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

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

Directions

Place the vegetables in a 9-in. square baking dish coated with nonstick cooking spray. Sprinkle with Italian seasoning, basil, garlic salt and water. Dot with margarine. Cover and bake at 450 degrees F for 20-25 minutes or until vegetables are tender.

Footnotes

This recipe was tested with Parkay Light stick margarine.
Nutritional Analysis: One serving (3/4 cup) equals 55 calories, 2 g fat (trace saturated fat), 0 cholesterol, 139 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.