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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (151g) Recipe makes 6 servings The following items or measurements are not included below: balsamic vinaigrette 1/2 cup low-moisture part-skim mozzarella cheese |
||
| Calories 47 | ||
| Calories from Fat 2 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.2g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 6mg | 0% | |
| Potassium 302mg | 8% | |
| Total Carbohydrate 11.1g | 3% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 3.0g | ||
| Protein 2.1g | 4% | |
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Roasted Green Beans With Peppers and Onions
By: Lainey6605
Feb 19, 2007
I love roasting green beans because they get a rich, carmelized flavor and also keep their color and crunch
SERVES 6 , 6 cups
Ingredients
- 1 lb green beans (frozen or fresh, ends trimmed)
- 1 red pepper, cut into thin strips
- 1 yellow pepper, cut into thin strips
- 1 large onion, cut into thin strips
- 1/2 cup balsamic vinaigrette
- 1/2 cup shredded low-moisture part-skim mozzarella cheese
Directions
1
Preheat oven to 400 degrees.2
Toss vegetables with dressing in large roasting pan.3
Bake 30 minutes or until vegetables are tender, stirring after 15 minutes.4
Sprinkle with cheese.5
Bake an additional 2-3 minutes or until cheese is melted.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Green/Yellow Beans
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Peppers
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven > Roast
Featured Reviews for This Recipe
From: Redsie
On Apr 17, 2008
This was DELICIOUS!! Followed Boomette's suggestion, and used a mix of olive oil and balsamic vinegar as I didn't have the real thing! Also, didn't have bell peppers, so used zucchinis instead - not as colourful but just as tasty! Thanks Lainey! 
From: Chef Wanabe Gourmet
On Jan 13, 2008
This is an easy, excellent recipe. I used Jarlsberg because its lower in fat. The balsamic gives it a distinctive tangy flavor.
From: Chef #1145743
On Jan 26, 2009
This is a fabulous recipe and so easy to make. What a great way to entice kids to try vegetables too!
From: breezermom
On Jan 11, 2009
I used red & green peppers, since that was what I had. I also used frozen green beans, and I am so sorry I did. I can just imagine how good this would be with fresh green beans....but I was too lazy to go to the grocery store today! I love roasted vegetables, and this is no exception. Thanks for posting! Made for Zaar Stars!
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