Roasted Winter Vegetables

A quick to fix veggie dish that goes with any meat dish wonderfully! 

Vegetable Ingredients:

• 1 teaspoon canola oil
• 1 medium zucchini, cut into 1/4-inch slices
• 1 medium yellow squash, cut into 1/4-inch slices
• 1 small red bell pepper, cut into 1/4-inch slices
• 1 small celery stalk, cut diagonally into slices
• 3 green onions cut into 1-inch pieces
• 1 tablespoon lemon juice
• 1/4 teaspoon lemon pepper

Vegetable Instructions:

Place canola oil in a large skillet over medium-high heat. Heat oil. Place squash, zucchini, bell pepper, celery and onions in hot oil and stir-fry approximately 2 minutes or until vegetables just start to tender. Add lemon juice and lemon pepper. Stir well to cover vegetables. Continue to cook until vegetables are tender to your liking.

Nutritional Information (approx): Calories 35; Calories from Fat 10); Total Fat 1 g; Saturated Fat 0g; Cholesterol 0mg; Sodium 5 mg; Total Carbohydrate 8 g; Dietary Fiber 2 g; Protein 1 g; Vitamin A 18%; Vitamin C 34%; Calcium 2%; Iron 4%