Donna's Roasted Asparagus and Red Peppers

You will love eating your vegetables with this special roasted flavor.

1 pound fresh asparagus

1 medium red pepper, sliced

2 tablespoons olive oil

2 tablespoons balsamic vinegar

salt and pepper to taste

Preheat oven to 400 degrees. Snap tough ends from bottom of fresh asparagus stalks. Discard ends. Place asparagus stalks and red pepper slices in Pyrex baking pan. Combine oil and vinegar in small custard cup. Pour over toss to coat. Sprinkle with salt and pepper. Bake for 15 - 20 minutes or until vegetables are tender and lightly brown. Stir occasionally while baking.

Note: If asparagus stalks are large, they can be peeled with a potato peeler.

Serves 6

Nutritional Information per serving:

Calories 50

Fat, gm. 4

Protein, gm. 1

Carbs, gm. 3

Cholesterol, mg. 0

Fiber, gm. 1.1

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