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Add a photoServings: 6
Ingredients
- 3 c. broccoli flowerets
- 3 c. cauliflower flowerets
- 3 med carrots sliced
- 2 Tbsp. water
- 1/4 c. red onion minced
- 1 lrg red bell pepper roast, cut in strips
- 1/2 c. nonfat Italian salad dressing
Directions
- In 3-qt microwave-safe baking dish, place broccoli, cauliflower, and carrots. Sprinkle with water. Cover dish with plastic wrap, turning back one edge to vent. Microwave on HIGH for 3 to 4 min, stirring after 1 1/2 min (till veggies are tender-crisp).
- Add in onion, red pepper strips, and salad dressing. Toss to coat vegetables with dressing. Cover (plastic wrap) and chill 4 hrs or possibly overnight.
- NOTES : To roast peppers:Cut in half lengthwise; remove stems, membranes, and seeds. Place peppers, cut side down, on foil-lined baking sheet; flatten by pressing with palm of hand. Broil 3 inches from element till blackened and charred, 10 to 12 min. Place peppers in a bowl and cover with plastic wrap. Chill 10 min. Using a paring knife, gently pull skin from peppers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 6 servings | |
| Calories 121 | |
| Calories from Fat 83 | 69% |
| Total Fat 9.27g | 12% |
| Saturated Fat 1.39g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 290mg | 12% |
| Potassium 291mg | 8% |
| Total Carbs 9.13g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 5.0g | 3% |
| Protein 1.8g | 3% |
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