4 tomatoes, cut into wedges
3 green peppers, sliced
1/3 cup vegetable broth
1/4 teaspoon white pepper
1 red onion, cut into wedges
3 tablespoon lemon juice
1 teaspoon dried rosemary
prepared rice for 4
Preheat oven to 450: F. Combine all ingredients except rice in large nonstick baking dish; toss. Bake vegetables for 15 minutes or until tender. Serve over rice.
Makes 4 servings.
Calories 56 Fat 0 g Fiber 1 g.