Roasted Vegetables (Squash, Zucchini, Potatoes, Onions, Carrots)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 117.6
  • Total Fat: 6.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 313.4 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 2.8 g
  • Protein: 1.8 g

View full nutritional breakdown of Roasted Vegetables (Squash, Zucchini, Potatoes, Onions, Carrots) calories by ingredient
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Introduction

This is such a simple and delicious side dish and a good way to use up the bounty of summer squash.
This is such a simple and delicious side dish and a good way to use up the bounty of summer squash.

Number of Servings: 8

Ingredients

    2 medium yellow squash, cut in quarter size chunks
    2 zucchini, cut in quarter size chunks
    2 irish potatoes, cut in quarter size chunks
    1 large sweet onion, cut in quarter size chunks
    1 cup of baby carrots
    1/4 cup olive oil
    1 tsp. salt
    1 tsp. pepper

Tips

Since the squash are softer and don't take as long to cook as the root vegetables you could separate them and cook for a shorter period of time then mix everything together when it's all done. That's just too much work for me. Yeah, my squash are a little over cooked but I'm okay with that if it saves me time in the hot kitchen.


Directions

Preheat oven to 400 F.
Cut all vegetables into large same-size chunks.
In a large bowl, combine all vegetables, the olive oil, and the salt & pepper. Mix well.
Line a baking sheet with tin foil and spray with cooking spray. Pour vegetables out onto the foil lined tray in a single layer.
Bake for approximately 45 minutes @400 F.


Serving Size: 8 - 1 cup servings

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