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Roasted Vegetables with Feta Cheese

Roasted Vegetables with Feta Cheese

Low Carb, Low Fat

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Yield: 4 servings

  • 2 cups zucchini, washed and sliced
  • 1 green, 1 red, 1 yellow bell pepper, seeded and cut into thin strips
  • 1 small tomato, cut into wedges
  • 1 small onion, peeled, sliced and separated into rings
  • 1/2 cup fresh mushrooms, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon oregano, crumbled
  • salt and pepper to taste
  • 4 ounces low-fat feta cheese

Preheat oven to 350°F. Arrange vegetables in a small baking dish. Combine oil, oregano, salt and pepper, and brush vegetables with this mixture. Cover the dish with aluminum foil and bake for 30 minutes or until the vegetables are soft. Remove foil, sprinkle crumbled feta cheese on top and brown under broiler for 4 more minutes.

Nutrition Facts: Serving size (cup) 13/4 (oz) 6.7 (g) 200 Calories 95 Protein (g) 7 Carbs (g) 3.8 Fat (g) 4.3 Sat. Fat (g) 1.2 Cholesterol (mg) 5 Sodium (mg) 333 Calcium (mg) 96 Fiber (g) 2.5 Exchanges: Free vegetable 1/2 Medium-fat protein 1

The following recipes are excerpts from EnLITEned Kosher Cooking by Nechama Cohen with permission from Feldheim Publishers.
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Discussion (1)
June 7, 2011
Roasted Vegetables
Thanks for your method I will try it for the Hag, my method is to grill the vegies on a ribbed skillet,I also add Augeens, and Fennel root,but then that has to be pre cooked in the micro for 3 mins to soften the roots,
mmmmmmmmmmmmmmmmmmmmmmmmmmmmm all very tasty, Thanks again & have a happy Holliday
Nathan Rosenberg
Alfei Menashe, Israel
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