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Serves 4
Each serving equals 1 1/4 cups of fruit or vegetables


• 1 pound mushrooms, mixed fresh, cut in large pieces (white, portabella, shiitake, crimini, oyster)
• 1 sweet red bell pepper cut in 1-inch chunks
• 1 onion, medium, cut in 8 wedges
• ½ tsp salt
• 1 zucchini, large, cut in 1-inch chunks
• ½ Tbsp olive oil
• 1 tsp garlic, minced
• 1 tsp black pepper, ground

Preheat oven to 450 F.

In a 13x9x2 inch nonstick baking pan (or spray a conventional pan with vegetable cooking spray) place mushrooms, bell pepper, zucchini and onion.

Toss with olive oil, garlic, salt and black pepper.

Bake uncovered, until mushrooms and vegetables are tender, about 20 minutes.

Serve as a side dish, or toss with pasta or rice if desired.

Nutritional analysis per serving: Calories 342, Fat 8g, Calories from Fat 22%, Protein 3g, Cholesterol 0mg, Fiber 5g, Sodium 300mg.

The National 5 A Day Program -
Source: Produce for Better Health



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