Olive oil is 77 percent monounsaturated fat, the "good" fat that lowers LDL cholesterol while maintaining "good" HDL cholesterol. Therefore, using olive oil as the main fat in your diet, in place of saturated fats, may reduce cholesterol levels and help prevent cardiovascular diseases.

Olive oil is ideal for roasting because it helps seal in the natural moisture of foods by coating them rather than being absorbed. Try this quick-and-easy recipe for Roasted Vegetables with olive oil and experience the difference. For more free olive oil recipes, call (800) 232-6548 to request Only Olive Oil recipe cards from the North American Olive Oil Association.

ROASTED VEGETABLES

1 medium yellow squash
1 medium zucchini
1 large red pepper
1 large yellow pepper
1 medium red onion
1 medium eggplant
1/2 fresh garlic cloves, thinly sliced
1/2 tablespoons olive oil ("pure" or extra virgin)
1 tablespoon balsamic vinegar
1 teaspoon black pepper
1/4 teaspoon salt (optional)

Directions:

Preheat oven to 400 degrees F. Cut vegetables into small pieces and arrange in large roasting pan with thinly sliced garlic. Drizzle with olive oil and vinegar; sprinkle with pepper and salt. Toss to coat.

Roast vegetables, turning often, until edges are browned and vegetables are tender, approximately 30 minutes.

Per serving: 130 calories; 7g fat; 3g protein; 16g carbohydrate; 2.9g fiber; 0mg cholesterol; 141mg sodium.(NAPSI)