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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 148.0
  • Total Fat: 10.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 4.9 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 4.0 g
  • Protein: 3.7 g

View full nutritional breakdown of Vegetable Medley calories by ingredient
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Vegetable Medley

Submitted by: BINGOSMOM


Number of Servings: 2

Ingredients

    /2 Medium zucchini, cut into bite-size pieces
    1/2 Medium summer squash, cut into bite-size pieces
    1/2 Medium red bell pepper, cut into bite-size pieces
    1/2 Medium yellow bell pepper, cut into bite-size pieces
    1/2 pound Fresh asparagus, cut into bite-size pieces
    1/2 Red onion, cut into bite-size pieces
    1 1/2 tablespoons Olive oil
    1/2 teaspoon Salt
    1/4 teaspoon Fresh ground black pepper

Directions

Heat the oven to 450°F. In a large roasting pan, combine the zucchini, squash, red and yellow peppers, asparagus, and onion. Add the olive oil, salt, and black pepper. Toss to mix and coat. Spread in a single layer.


Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

Serves 2

Number of Servings: 2

Recipe submitted by SparkPeople user BINGOSMOM.






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