Mixing these roasted fall vegetables with fresh basil brings out their naturally rich flavors. The perfect accompaniment to a juicy bison roast.

• 2 red bell peppers, cut into 1/2 inch pieces
• 1 yellow squash, cut into 1-inch pieces
• 1 medium eggplant, unpeeled and cut into 1/2 inch pieces
• 1/4 cup olive oil
• 2 medium fresh tomatoes, cored, seeded and diced
• 1/2 cup fresh basil, chopped
• 2 Tbs. balsamic vinegar
• 1/2 cup grated Parmesan cheese

Created by: Chef Forrest D. Waldo, II C.E.C.

Preheat oven to 450°F. Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant and yellow squash in prepared pan. Drizzle with 2 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat.

Bake until vegetables are tender and beginning to brown, stirring occasionally, about 25 minutes.

Combine roasted vegetables, tomatoes and basil in large bowl. Add remaining 2 tablespoons oil and vinegar. Toss to combine. Sprinkle with Parmesan cheese and serve.

Per serving: calories 229, fat 16.9g, 62% calories from fat, cholesterol 7mg, protein 6.7g, carbohydrates 16.0g, fiber 5.3g, sugar 9.2g, sodium 182mg, diet points 5.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.7, Fruit: 0.0, Bread: 0.1, Lean meat: 0.5, Fat: 2.9, Sugar: 0.0, Very lean meat protein: 0.0

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