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At the retreat I reported about my efforts to eat more veggies. Up until now I have mostly been a “steamer”, but I tried roasted vegetables a few weeks ago and loved them. So here’s the recipe from my WW cookbook that I use as a guide. I use the veggies that I know my kids and I will like. Root vegetables like potatoes, carrots and sweet potatoes are also yummy when roasted. Also, I’d love to get the fruit salsa recipe from Rebecca and the cabbage salsa recipe from Ann!

Classic Roasted Vegetables

2 medium red bell peppers, seeded and cut into four panels
1 medium zucchini, trimmed and cut on the diagonal into 1/4-inch slices
1 medium yellow squash, trimmed and cut on the diagonal into 1/4-inch slices
1 medium sweet onion, root left in tact and cut into 8 wedges
1 pound thick asparagus, trimmed
3 cloves garlic, minced
4 tsp. extra-virgin olive oil
1 tsp. balsamic vinegar
1/2 tsp. dried basil
3/4 tsp. salt
1/4 tsp. freshly ground pepper

1. Preheat the oven to 450. Spray 2 baking sheets with nonstick spray; set aside

2. Cut each bell pepper panel on a diagonal into 2 triangles. Toss all of the ingredients together in a large bowl until evenly coated. Divided the vegetables between the two baking sheets.

3. Bake the vegetables, tossing occasionally, until tender and lightly browned, 25-30 minutes. Serve immediately or at room temperature.

Makes 4 servings (one serving = one cup); 2 points per serving