Roasted Vegetables
- Number of Servings: 3
Ingredients
1 tbsp olive oil10 spears of asparagus1 red bell pepper, medium size1 zucchini, medium-size1-2 yellow crook-neck squash (1.5 cups chopped)1 tsp salt1 tsp pepper
Preheat the oven on broil and spray a baking sheet with cooking spray.
Chop the vegetables into bite-size pieces and place in a bowl. Drizzle the olive oil over the pieces and mix with your hands until coated. Add the salt and pepper, and mix again to spread the seasoning.
Arrange the vegetables in one layer on the prepared baking sheet and broil directly under the broiler for 3-5 minutes, then toss and broil for another 3-5 minutes, until the vegetables are tender and slightly charred.
Number of Servings: 3
Recipe submitted by SparkPeople user CNDNVEGGIE.
Chop the vegetables into bite-size pieces and place in a bowl. Drizzle the olive oil over the pieces and mix with your hands until coated. Add the salt and pepper, and mix again to spread the seasoning.
Arrange the vegetables in one layer on the prepared baking sheet and broil directly under the broiler for 3-5 minutes, then toss and broil for another 3-5 minutes, until the vegetables are tender and slightly charred.
Number of Servings: 3
Recipe submitted by SparkPeople user CNDNVEGGIE.
Nutritional Info Amount Per Serving
- Calories: 87.6
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 781.9 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 4.1 g
- Protein: 2.9 g
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