Roasted Dinner Couldn’t Be Easier – Let Your Oven Do the Work!

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Roasted Veggies Roasted Dinner Couldn't Be Easier - Let Your Oven Do the Work!
Ratatouille Roast

1 eggplant, cubed (with skin)
1 onion, cubed
2 cans diced tomatoes, no salt
1 cup diced bell pepper
1 cup diced mushrooms
1 tsp minced garlic
1 tsp each: thyme, rosemary
Black pepper to taste
1 tablespoon olive oil
Place all in covered roasting pan?and roast 1 hour at 375F. Serve?hot. Serves 4; 1 cup per person.
Roasted Veggies

2 large baking potatoes
1 spaghetti squash
Wash the potatoes under cold?water. Pierce with knife and?then place in oven; roast one?hour at 375F until fork tender.?Cut in half and serve hot; Serves?4; 1/2 potato per person.
Cut the spaghetti squash in half;?remove seeds. Place in covered?dish with a little water and roast?one hour. Rake the cooked spaghetti?squash with a fork and?serve in a nice dish. It looks like?spaghetti! Serves 4; 1/2 cup per person.
Per person: 197 calories, 4 g fat,?.5 g saturated fat, 0 g trans fat,?0 mg cholesterol, 54 mg sodium,?36 g carbohydrate, 7 g protein,?7 g fiber.
Fun With Veggies - Tomato Plates

Here is a fun way to serve salads the?next time you make dinner. Cut a?variety of fresh vegetables, including:
Red and yellow tomatoes
Grated carrots
Celery or celer y root
Fresh ginger
Dark green lettuce
Make each plate different - in other?words, each salad can be its own?masterpiece.
Arrange on the table and let everyone?choose a favorite. Serve with a?variety of flavored vinegars and?fresh sliced lemons.
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