Posted by Chantel Martiromo
Recipe by eat well and lose
weight by better Holmesd and Gardens (more than 500 delicious satisfying recipes), published by Houghton Miffin Harcourt www.hmhbooks.com.
Pre heat oven to 475 degree F.
Line a baking sheet with parchment
pepper; set aside. In a medium bowl combine 4 fresh asparagus spears
chopped; 1/2 of green sweet pepper, chopped; 1/2 medium onion, sliced; 2
fresh mushrooms sliced; 1 teaspoon olive oil and a pinch salt.
mixture on prepared baking sheet.
Roast for 10 minutes remove from
baking sheet. Place 1 single-serving whole wheat flatbread on the baking
sheet; sprinkle with 2 tablespoons grated Pecorino-Romano cheese.
with the roasted vegetables and 6 cherry tomatoes, halves.
2 tablespoon shredded mozzaralla cheese.
Bake 5 minutes or until cheese
is melted. Serve with 1 cup mixed green and 1 cup grapes tossed with 2
tablespoons light vinaigrette dressing.
per serving; 453 cal., 18g fat (4g sat. fat) 18 mg chol., 974 mg sodium, 66mg carb, 37 g sugar, 16g fiber, 22g pro.
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