Roasted Broccoli with Squash and Peppers

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 89.8
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 270.5 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 3.9 g
  • Protein: 3.7 g

View full nutritional breakdown of Roasted Broccoli with Squash and Peppers calories by ingredient
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Roasted veggies are SO YUMMY! Roasted veggies are SO YUMMY!
Number of Servings: 2


    1 cup broccoli florets, defrosted if frozen
    1 medium yellow squash, sliced about 1/2" thick
    1/2 cup green bell pepper strips
    1/2 cup red bell pepper strips
    about 6 cherry tomatoes, halved
    sea salt
    Italian Seasoning
    .5 tbsp olive oil


Preheat oven to 425 F.
On a foil lined baking dish with sides, pour the olive oil. Dump all the veggies except the tomatoes on the tray and mix, using your hands, until well coated with the oil.
Sprinkle a bit of salt over the top, and the Italian Seasoning, too. Mix again using your hands until well coated. Spread veggies out and put in the oven for 30 minutes, stirring occasionally.
Remove from the oven, and add the cherry tomatoes. Roast another 10 minutes, then remove from oven.

I like this cold wrapped in a tortilla with hummus, or hot as a side dish to fish/etc.

Serves 2, about 1 cup each.

Number of Servings: 2

Recipe submitted by SparkPeople user PESCETARIAN.

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