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Herbed Vegetable Bake

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Herbed Vegetable Bake

Exchanges
WW Points
Yield: 12 servings.

1 pound broccoli (1 small bunch) -- cut into flowerets and 1-inch pieces
1 1/4 pounds cauliflower (1 small head) -- cut into flowerets
5 carrots (5 to 6, about 1 pound) -- cut diagonally into 1/4 inch slices
1/3 cup stick margarine -- melted
Salt and pepper
1 tablespoon chopped fresh basil leaves OR 1 tsp. dried basil leaves
1 tablespoon chopped fresh tarragon leaves OR 1 tsp. dried tarragon leaves
2 cloves garlic -- finely chopped
2 small onions -- thinly sliced and separated into rings

Heat oven to 400ºF. Arrange broccoli along one long side of ungreased rectangular baking dish, 13 × 9 × 2 inches. arrange cauliflower along other side of dish. Arrange carrots down center between broccoli and cauliflower. Drizzle with margarine. Sprinkle with salt, pepper, basil,
tarragon and garlic. Arrange onions evenly over top.

Cover with aluminum foil and bake about 30 minutes or until vegetables are crisp-tender.

One serving equals: 84 Calories; 5g Fat (52.6% calories from fat); 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 91mg Sodium. ++++ Exchanges: 1 1/2 Vegetable; 1 Fat. ++++ WWP: 1