Roasted Asparagus and Red Peppers

Ingredients

  • 1 lb Asparagus, trimmed
  • 1 Large Red Bell Pepper, cut into thick strips
  • 1 TBS Lemon Juice
  • 2 tsp Olive Oil
  • ½ tsp Salt
  • ¼ tsp Red Pepper Flakes
  •  Tsp Grated Lemon Zest

Recipe

  • Preheat oven to 400˚ F.  Spray a nonstick baking sheet with nonstick spray.
  • Put asparagus and bell pepper in large bowl.  Add lemon juice, oil, salt and pepper flakes; toss to coat evenly.
  • Spread vegetables in single layer on prepared baking sheet.  Roast, shaking pan occasionally, until tender, about 15 minutes.
  • Transfer vegetables to serving bowl; sprinkle with lemon zest.

Yields 4 servings

 

Weight Watchers. Weight Watchers® New Complete Cookbook – 4th ed.  Deborah Mintcheff. Hoboken: Wiley Publishing, Inc, 2011.
Advertisements

About formerfatbitch

I'm a former fat bitch on the path towards becoming a healthy bitch and I'm taking everyone along for the ride with me so saddle up!
This entry was posted in Recipes and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s