Veggies: Roasted Zucchini, Onions, Peppers

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 49.4
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 586.8 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 3.4 g
  • Protein: 1.5 g

View full nutritional breakdown of Veggies: Roasted Zucchini, Onions, Peppers calories by ingredient
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Introduction

These are amazing cooked in the oven or on the grill in a grill basket. If you want to add olive oil calories, you can toss the veggies in 2 tbls. olive oil instead of using the spray. These are amazing cooked in the oven or on the grill in a grill basket. If you want to add olive oil calories, you can toss the veggies in 2 tbls. olive oil instead of using the spray.
Number of Servings: 4

Ingredients

    2 Zucchini (500 grams), cut into 1/2-inch chunks
    2 medium Vidalia or red Onions (2-1/2" dia), cut into 1/2-inch chunks
    1 large Sweet Red Bell Pepper, (216 grams), cut into 1/2-inch chunks
    Fresh (or dried) Rosemary to taste
    Olive Oil Spray (like Pam)
    Sea Salt & fresh ground pepper to taste

Directions

Prepare a hot fire in a charcoal grill.
***In a bowl, combine all vegetables, sprinkle with rosemary and spritz with oil, stir to coat evenly.
***Transfer the vegetables to a Mesh Grill Pan (or 9 x 13 oil-spritzed Baking Sheet if baking in oven).
***TO GRILL: Place the pan on the grill and cook the vegetables, tossing often, until they are tender and the onions are slightly charred at edges, about 10 to 15 minutes.
***OVEN BAKE: Place the pan in a preheated 425 oven, stirring every 4-5 minutes, until they are tender and the onions are slightly charred at edges, about 15 to 20 minutes.
***Transfer the vegetables to a warmed platter.
***Makes 4 generous servings. Allow guests to Season their own portion with salt & pepper.

NOTE: We LOVE the addition of roasted sweet potato. Simply cut a sweet potato into 1/2-inch chunks, weigh it to add your additional calories and nutrients, and add it to your roasting pan.

Number of Servings: 4

Recipe submitted by SparkPeople user OILPAINTER.

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