You can serve this Weight Watchers dish hot
or at room temperature, making it the perfect
picnic food!
Serves:
8
Serving Size:
1 cup
Prep Time:
20 minutes
Inactive:
0 minutes
Cook:
25 minutes
TOTAL:
45 minutes
INGREDIENTS:
• 4 sprays cooking spray
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon rosemary, chopped
• ½-teaspoon table salt
• ¼-teaspoon black pepper
• 2 medium zucchinis, cut into 1-inch chunks
• 2 medium eggplants, cut into 1-inch chunks
• 2 cups grape tomatoes
• 2 tablespoons fresh basil, chopped
INSTRUCTIONS:
Preheat oven to 425 degrees. Coat two rimmed baking sheets with cooking spray; set aside. In a
large bowl, whisk together vinegar, oil, garlic, oregano, rosemary, salt and pepper. Add zucchini and
eggplant; toss well. Divide mixture between prepared baking sheets; bake 10 minutes. Divide
tomatoes between baking sheets; stir and bake until vegetables are tender, 10-15 minutes. Spoon
vegetables into a serving bowl; stir in basil. Serve hot or at room temperature.
NUTRITIONAL VALUE:
Calories: 86
Sodium: 158 mg
Fat: 4 g
Carbohydrates: 12 g
Protein: 2 g
Sugars: 6 g
BALSAMIC ROASTED
VEGETABLES
BLUE
POINTS PER
SERVING
1
60
