Roasted Green Beans, Fennel, Red Pepper, and Cauliflower with Dill
Dear PCRM supporter,
This is a delicious, easy, and colorful vegetable presentation.
Directions
Makes 8 servings
2 medium fennel bulbs, tops cut off, halved, trimmed, and sliced
1 medium cauliflower, trimmed, broken into florets, and sliced
2 large red bell peppers, seeded and thickly sliced
6 cups trimmed fresh green beans or frozen whole young green beans
1/2 cup fat-free Italian salad dressing
2 tablespoons lemon juice
2 teaspoons dried dill weed, or 2 tablespoons chopped fresh dill weed
1 teaspoon garlic granules
1/4 cup chopped fennel leaves
salt, to taste
freshly ground black pepper, to taste
nonstick cooking spray
Preheat oven to 350 F.
Combine fennel bulbs, cauliflower, bell peppers, green beans, dressing, lemon juice, dill, garlic granules, fennel leaves, salt, and black pepper in a single layer in large, shallow baking pan, coated lightly with nonstick cooking spray. (Use two pans if necessary to keep the vegetables in one shallow layer.)
Place the pan or pans on the bottom oven rack. Bake for about 40 minutes, stirring occasionally with a spatula, until the vegetables are tender and beginning to brown slightly. Serve hot.
Nutrition Information
Per serving (1/8 of recipe):
Calories: 83
Fat: 0.9 g
Saturated Fat: 0.2 g
Calories from Fat: 9.7%
Cholesterol: 0 mg
Protein: 4.2 g
Carbohydrates: 18.1 g
Sugar: 8.2 g
Fiber: 7 g
Sodium: 355 mg
Calcium: 91 mg
Iron: 1.7 mg
Vitamin C: 116.4 mg
Beta-Carotene: 1373 mcg
Vitamin E: 1.2 mg
Recipe from Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal D. Barnard, M.D.; recipe by Bryanna Clark Grogan
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