Roasted Vegetables
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Roasted Vegetables calories by ingredient
Number of Servings: 3
Ingredients
-
1 tbsp olive oil
10 spears of asparagus
1 red bell pepper, medium size
1 zucchini, medium-size
1-2 yellow crook-neck squash (1.5 cups chopped)
1 tsp salt
1 tsp pepper
Directions
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.