Roasted Zucchini & Carrots

Another easy one.

Ingredients:
- 1/2 c carrots, cut into them strips (23 cal)
- 1/2 c zucchini, cut into thick slices (9 cal)
- 1 tsp olive oil (40 cal)
- 1 clove garlic, minced (4 cal)
- 5-10 sprays of Ken's Lite Accents Balsamic Vinaigrette (1 cal per spray)

Total: 86 calories

Instructions:

1) Since carrots take longer to cook than zucchini, cut them into thin strips and I cut the zucchini into thick slices.
2) Toss them in a bowl with a little olive oil and minced garlic
3) Seasoned them to taste with the onion powder and garlic powder (You can also add salt and pepper).
4) Add a few sprays of Ken's Lite Accents Balsamic Vinaigrette and toss to coat evenly.
5) Broil for about 5 minutes, flip the zucchini and broil another 5 minutes, or until carrots are tender.

Pita Pizza (revisited)

I just can't get enough of this pita pizza and I love how this picture came out. I've made it 3 times now; and it's never the same pizza twice. After the race, I went to the farmer's market and stocked up on fresh produce then made a veggie filled pita pizza.

Here is the variations used in this incarnation:

- base sauce: pesto sauce, tomato paste, chopped garlic, chopped green onions, balsamic vinegar, olive oil, black olives, oregano

- toppings (chopped): mushrooms, orange bell peppers, red onions, fresh basil, grape tomatoes, feta cheese

Marinated Zucchini & Mushrooms

This recipes is from Publix GreenWise Market Magazine, which you can subscribe to and receive for free in the mail every month, pick it up at the store, or view it online.

This is another favorite from a different issue that requires no cooking, just lots of chopping. You can use any veggies you like really, not just the ones mentioned. I usually just throw in every leftover veggies I have before they go bad, some minced garlic and onions, and season to taste with salt, pepper, olive oil, and vinegar. Jason didn't like how marinating it overnight made the veggies soggy, so I usually chop everything, put it in a bowl, refrigerate it, then mix in the olive oil and vinegar before serving and add salt/pepper to taste if still needed.

PREP: 30 MINUTES MARINATE: 8 TO 24 HOURS

This tempting meld of Mediterranean flavors also boasts valuable antioxidants that promote eye health.

2 tablespoons lemon juice
1 tablespoon organic extra-virgin olive oil
1 tablespoon finely chopped shallot
2 cloves garlic, minced
1 teaspoon chopped fresh oregano or ¼ teaspoon dried oregano, crushed
¼ teaspoon kosher salt
1⁄8 teaspoon ground black pepper
1 small organic zucchini
1 small organic yellow summer squash
1½ cups fresh whole small Publix GreenWise Market Organic Mushrooms (4 ounces)
½ of a small red organic sweet pepper, cut into square pieces (½ cup)

ONE For marinade, in a small bowl whisk together lemon juice, olive oil, shallot, garlic, oregano, salt and pepper; set aside.

TWO Using a vegetable peeler, shave off long, thin strips of zucchini and yellow summer squash. Set a resealable plastic bag in a large bowl and place zucchini, summer squash, mushrooms and sweet pepper in the bag. Pour marinade over vegetables; seal bag. Marinate vegetables in the refrigerator for 8 hours or overnight, turning bag occasionally.

THREE To serve, drain vegetables, reserving marinade. Arrange vegetables on serving plates or a serving platter; drizzle with reserved marinade. Makes 6 to 8 servings.

Nutrition Facts per serving: 38 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 85 mg sodium, 3 g carbo., 1 g dietary fiber, 1 g protein.

Two-Potato Skillet

This recipes is from Publix GreenWise Market Magazine, which you can subscribe to and receive for free in the mail every month, pick it up at the store, or view it online.

This is my current favorite side dish to make. I've had it twice for dinner, and once for lunch this week. I have leftovers for this weekend also. It is super easy to make and very tasty. I tend to mix it up a bit and throw some squash or zucchini into the mix towards the end of the cooking time to get even more veggies in my meal. I imagine you can throw any other veggies you want in there too, such as carrots. The potatoes take the longest to cook, and I like to use red onions for flavor while they cook, so I just throw sliced squash in the last few minutes to warm it up and take the flavors since I don't like them to get soggy.

PREP: 20 MINUTES COOK: 20 MINUTES

Sweet potatoes add more than an unexpected taste twist to the mix. Just one serving also provides 150% of the Daily Value for vitamin A.

1 tablespoon organic olive oil
12 ounces organic sweet potatoes, peeled and thinly sliced (about 2 small)
8 ounces organic red potatoes, thinly sliced (about 5 small)
4 ¼-inch-thick slices onion
1 teaspoon snipped fresh rosemary or 1 tablespoon snipped fresh basil
1⁄8 teaspoon salt
1⁄8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

ONE Heat oil in a very large nonstick skillet over medium heat. Add potatoes, onion slices, rosemary (if using), salt and pepper. Cover and cook 10 minutes, gently turning potatoes 2 or 3 times during cooking.

TWO Uncover and cook 10 to 15 minutes more or until potatoes and onion are tender and lightly browned, gently turning once. Sprinkle with Parmesan cheese and basil (if using). Remove from heat. Makes 4 to 6 side-dish servings.

Nutrition Facts per serving: 149 cal., 4 g total fat (1 g sat. fat), 2 mg chol., 149 mg sodium, 25 g carbo., 4 g dietary fiber, 3 g protein.