See Also: Roasted Winter Vegetable Soup(recipes)
Winter vegetable colcannon(recipes)
Winter Squash Soup(recipes)
Winter' s Best Bean Soup(recipes)
Roasted Vegetable Pasta(recipes)
Roasted Vegetable Salad(recipes)
Roasted Vegetable Tomato Sauce(recipes)
Roasted Vegetable Quesadilla Stacks(recipes)
Rosemary-Roasted Vegetable Crostini(recipes)
Vegetable Soup(recipes)

Roasted Winter Vegetable Soup (recipes)




Yield: Makes 4 servings



Ingredients:



1small or 1/2 medium acorn squash, halved

2medium tomatoes

1medium onion, unpeeled

1green bell pepper, halved

1red bell pepper, halved

2small red potatoes

3cloves garlic, unpeeled

1-1/2cups tomato juice

1/2cup water

4teaspoons vegetable oil

1tablespoon red wine vinegar

1/4teaspoon black pepper

3/4cup chopped fresh cilantro

4tablespoons fat-free sour cream









Preparation:





1.Preheat oven to 400°F. Spray shallow baking pan with nonstick olive-oil cooking spray.2.Place acorn squash, tomatoes, onion, bell peppers, potatoes and garlic on prepared baking pan. Bake 40 minutes, removing garlic and tomatoes after 10 minutes. Remove remaining vegetables from oven. Cool 15 to 20 minutes. 3.Peel vegetables and garlic; discard skins. Coarsely chop vegetables. Combine half of chopped vegetables, tomato juice, water, oil and vinegar in food processor or blender; process until smooth.4.Combine vegetable mixture, remaining chopped vegetables and black pepper in large saucepan. Bring to a boil over medium-high heat. Simmer 5 minutes or until hot, stirring constantly. Serve with cilantro and sour cream.









Nutritional Information:







Serving Size:







Sodium

345 mg







Protein

5 g







Fiber

5 g







Carbohydrate

36 g







Saturated Fat









Total Fat

5 g







Calories from Fat

22 %







Calories

193









Dietary Exchange:







Starch

1-1/2







Fat

1







Vegetable

2