Italian Pickled Zucchini

Makes 3 cups, or 6 half-cup servings.

Canola oil spray
2 large zucchini, cut at slight angle into 1/4 inch slices
1 medium carrot, cut at slight angle into 1/4 inch slices
1 small green bell pepper, seeded, halved
1/3 cup white vinegar
1/3 cup water
1 garlic clove, minced
Salt and freshly ground black pepper, to taste

Preheat oven to 350 degrees.

Coat a baking sheet with spray oil.  Arrange zucchini on the sheet in one layer.  Spray zucchini liberally with cooking spray.  Roast until zucchini is just slightly softened, 12 to 15 minutes.  Transfer to a bowl.  Add carrot and bell pepper.  In a small, non-reactive pan - like an enameld, stainless steel, or non-stick pan - combine vinegar with water,  Add garlic.  Bring to a boil, reduce heat and simmer 5 minutes.  Pour hot mixture over vegetables.

Cover with a plate or other heavy object to hold vegetables under pickling liquid.  Refrigerate overnight.  Bring to room temperature.  Season to taste with salt and pepper and serve.

Per serving:  30 calories, 0 g. total fat, 5 g. carbohydrate, 1 g. rotien, 2 g. dietary fiber, 203 mg. sodium