Roasted Vegetables with Feta Cheese

Yield: 4 servings

• 2 cups zucchini, washed and sliced
• 1 green, 1 red, 1 yellow bell pepper, seeded and cut into thin strips
• 1 small tomato, cut into wedges
• 1 small onion, peeled, sliced and separated into rings
• 1/2 cup fresh mushrooms, sliced
• 1 tablespoon olive oil
• 1 tablespoon oregano, crumbled
• salt and pepper to taste
• 4 ounces low-fat feta cheese

Preheat oven to 350°F. Arrange vegetables in a small baking dish. Combine oil, oregano, salt and pepper, and brush vegetables with this mixture. Cover the dish with aluminum foil and bake for 30 minutes or until the vegetables are soft. Remove foil, sprinkle crumbled feta cheese on top and brown under broiler for 4 more minutes.

Nutrition Facts: Serving size (cup) 13/4 (oz) 6.7 (g) 200 Calories 95 Protein (g) 7 Carbs (g) 3.8 Fat (g) 4.3 Sat. Fat (g) 1.2 Cholesterol (mg) 5 Sodium (mg) 333 Calcium (mg) 96 Fiber (g) 2.5 Exchanges: Free vegetable 1/2 Medium-fat protein 1