Roasted Vegetables

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 345.0
  • Total Fat: 14.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 20.7 mg
  • Total Carbs: 50.9 g
  • Dietary Fiber: 8.9 g
  • Protein: 7.8 g

View full nutritional breakdown of Roasted Vegetables calories by ingredient
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Introduction

I wanted something healthy for lunch and had fresh zucchini and squash to use. This is what I came up with. It could also be split in to 2 servings and eaten as a side dish, too.

I don't use a lot of herbs or spices, but this could definitely be seasoned a million different ways.
I wanted something healthy for lunch and had fresh zucchini and squash to use. This is what I came up with. It could also be split in to 2 servings and eaten as a side dish, too.

I don't use a lot of herbs or spices, but this could definitely be seasoned a million different ways.

Number of Servings: 1

Ingredients

    1 medium potato
    2 small squash
    1 small zucchini
    1/4 large red onion
    1 tbsp olive oil
    *optional: salt and pepper to taste

Directions

Preheat the oven to 400 degrees.

Chop potato and vegetables into large chunks. Pour olive oil over vegetables. Use hands to coat everything in the oil.

Place on foil-lined baking sheet. Bake for 20-25 minutes.

Number of Servings: 1

Recipe submitted by SparkPeople user MICHAELA2780.

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