Roasted Vegetable Salad

(makes 2 servings)

olive oil cooking spray
6 ounces (180 g) baby zucchini, trimmed and split in half lengthwise
3 ounces (90 g) yellow bell pepper, seeded
1 3-ounce (90 g) portabello mushroom
1 cup (160 g) mixed baby field greens, or other lettuce of your choice
1 tablespoon (15 ml) balsamic vinegar
1/8 teaspoon (0.6 ml) salt (optional)
freshly ground pepper
2 teaspoons (10 ml) chopped fresh tarragon leaves

1. Preheat oven to 450°F (230°C), Gas Mark 8. Spray an oven-proof pan with cooking spray. Arrange the vegetables in the prepared pan. Spray vegetables with cooking spray and sprinkle with vinegar.
2. Bake until just done, about 5 minutes. Remove and set aside until cool.
3. Pack the lettuce in a self-sealing plastic bag. Slice the pepper and mushrooms. Pack along with other vegetables in a covered container.
4. At the site, make a bed of the lettuce on one side of the plate. Arrange vegetables decoratively on the lettuce and drizzled with vegetable juices. Season with salt (if using), pepper, and fresh tarragon.

Per serving: 44 calories (5% calories from fat), 4 g protein, trace total fat (0 saturated fat), 9 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 18 mg sodium
Diabetic exchanges: 2 vegetable