Balsamic Roasted Vegetables -- Weight Watchers 2 PointsPlus

By cosmos2015

Yields 6 (2/3 c) servings. WW P+: 2 per serving* (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per ½ cup serving from myfitnesspal.com: 89 calories, 11 g carbs, 6 g fat, 3 g protein, 4 g fiber

*The Weight Watchers recipe builder assigns points+ values to the vegetables in recipes. If you prefer to count yours as free then each serving is 1 P+ instead of 2.

Ingredients

• 4 oz raw broccoli florets (from about 1 small head)
• 7 oz raw cauliflower florets (half of one large head)
• 8 oz raw yellow Summer squash, chopped (about 1 small-medium squash)
• 8 oz raw zucchini, chopped (about 1 small-medium zucchini)
• 7 oz raw carrots, chopped (this was about 3 medium-large carrots)
• 5.5 oz raw red onion, chopped large (about half a large red onion)
• 2 T extra virgin olive oil
• 2 T Balsamic vinegar
• Salt, to taste

Details

Servings 6
Adapted from emilybites.com

Preparation

Step 1

1. Preheat the oven to 425 degrees. Lightly mist a baking sheet with cooking spray and set aside
2. In a large bowl, combine all the vegetables and mix them together. Drizzle the olive oil and vinegar over the vegetables and sprinkle on your desired amount of salt. Toss to coat. Pour vegetables onto the prepared baking sheet and roast in the oven for about 25 minutes or until caramelized.