Veggies: Roasted Zucchini, Onions, Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Zucchini (500 grams), cut into 1/2-inch chunks2 medium Vidalia or red Onions (2-1/2" dia), cut into 1/2-inch chunks1 large Sweet Red Bell Pepper, (216 grams), cut into 1/2-inch chunksFresh (or dried) Rosemary to tasteOlive Oil Spray (like Pam)Sea Salt & fresh ground pepper to taste
Prepare a hot fire in a charcoal grill.
***In a bowl, combine all vegetables, sprinkle with rosemary and spritz with oil, stir to coat evenly.
***Transfer the vegetables to a Mesh Grill Pan (or 9 x 13 oil-spritzed Baking Sheet if baking in oven).
***TO GRILL: Place the pan on the grill and cook the vegetables, tossing often, until they are tender and the onions are slightly charred at edges, about 10 to 15 minutes.
***OVEN BAKE: Place the pan in a preheated 425º oven, stirring every 4-5 minutes, until they are tender and the onions are slightly charred at edges, about 15 to 20 minutes.
***Transfer the vegetables to a warmed platter.
***Makes 4 generous servings. Allow guests to Season their own portion with salt & pepper.
NOTE: We LOVE the addition of roasted sweet potato. Simply cut a sweet potato into 1/2-inch chunks, weigh it to add your additional calories and nutrients, and add it to your roasting pan.
Number of Servings: 4
Recipe submitted by SparkPeople user OILPAINTER.
***In a bowl, combine all vegetables, sprinkle with rosemary and spritz with oil, stir to coat evenly.
***Transfer the vegetables to a Mesh Grill Pan (or 9 x 13 oil-spritzed Baking Sheet if baking in oven).
***TO GRILL: Place the pan on the grill and cook the vegetables, tossing often, until they are tender and the onions are slightly charred at edges, about 10 to 15 minutes.
***OVEN BAKE: Place the pan in a preheated 425º oven, stirring every 4-5 minutes, until they are tender and the onions are slightly charred at edges, about 15 to 20 minutes.
***Transfer the vegetables to a warmed platter.
***Makes 4 generous servings. Allow guests to Season their own portion with salt & pepper.
NOTE: We LOVE the addition of roasted sweet potato. Simply cut a sweet potato into 1/2-inch chunks, weigh it to add your additional calories and nutrients, and add it to your roasting pan.
Number of Servings: 4
Recipe submitted by SparkPeople user OILPAINTER.
Nutritional Info Amount Per Serving
- Calories: 49.4
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 586.8 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 3.4 g
- Protein: 1.5 g
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