Directions:
- In a small bowl, combine the first four ingredients; refrigerate for 30 minutes or overnight.
- In a large bowl, add the mushrooms, peppers, onion and squash. Drizzle with oil; toss to coat. Place in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan.
- Bake, uncovered, at 450° for 10 minutes or until crisp-tender. Serve with dip. Yield: 8 servings (1 cup dip).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 55.12 Kcal (231 kJ) | ||
| Calories from fat | 20.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 3% | |
|---|---|---|---|
| Cholesterol | 2.09mg | 1% | |
| Sodium | 170.94mg | 7% | |
| Potassium | 194.79mg | 4% | |
| Total Carbs | 7.83g | 3% | |
| Sugars | 3.77g | 15% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 1.57g | 3% | |
| Vitamin C | 32.6mg | 54% | |
| Iron | 0.3mg | 2% | |
| Calcium | 18.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 54.95 Kcal (230 kJ) | ||
| Calories from fat | 20.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 3% | |
|---|---|---|---|
| Cholesterol | 2.08mg | 1% | |
| Sodium | 170.41mg | 7% | |
| Potassium | 194.19mg | 4% | |
| Total Carbs | 7.81g | 3% | |
| Sugars | 3.75g | 15% | |
| Dietary Fiber | 1.55g | 6% | |
| Protein | 1.57g | 3% | |
| Vitamin C | 32.5mg | 54% | |
| Iron | 0.3mg | 2% | |
| Calcium | 18.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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