Source: dLife

Sliced carrots boiled and grilled with onions and peppers in a creamy tomato sauce.

Servings

3.5 cup sliced carrots
2 medium onions , sliced
2 chopped green bell peppers , sliced
5 oz Soup, tomato, fat free, canned , undiluted
0.5 cup fat free milk
0.5 cup reduced fat Italian dressing
1 tbsp dijon mustard
1 tbsp Worcestershire sauce

1 In a medium saucepan of boiling water, cook the carrots until tender. Drain, cool, and then add the sliced onion and green pepper.
2 Combine the soup with the remaining ingredients and then pour it over the carrot mixture.
3 Cover and refrigerate for at least 12 hours before serving.

When cooked, these carrots almost look like pennies.