Oven-Roasted Summer Vegetables

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 114.8
  • Total Fat: 7.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 590.4 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 3.6 g
  • Protein: 2.7 g

View full nutritional breakdown of Oven-Roasted Summer Vegetables calories by ingredient



Number of Servings: 4

Ingredients

    2 zucchini
    2 yellow squash
    3 plum tomatoes
    1 green bell pepper
    1 medium sweet onion
    2 TBS olive oil
    2 TBS basil
    1 TBS thyme
    1 tsp sea salt
    1-2 tsp fresh ground black pepper

Directions

Cut squash and tomatoes into quarters, then into 1/4" slices. Slice onion and bell pepper into 1/4 to 1/2" slices. Mix olive oil, basil, thyme, salt, and black pepper, then toss with vegetables. Place in foil-lined baking or roasting pan and cook at 425 degrees for 30 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user PAPERTIGERS.