Oven-Roasted Vegetables


5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 171.0
  • Total Fat: 11.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 801.5 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 5.7 g
  • Protein: 4.1 g

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



Number of Servings: 4

Ingredients

    1 medium zucchini, cut into bite-sized pieces
    1 medium summer squash, cut into bite-sized pieces
    1 medium red bell pepper, cut into bite-sized pieces
    1lb fresh asparagus, cut into bite-sized pieces
    1 red onion, chopped
    3 tbsp extra-virgin olive oil
    1 tsp salt
    1/2 tsp ground black pepper

Directions

heat oven to 450F. place the zucchini, squash, peppers, asparagus, and onions into a large roasting pan. toss with the olive oil, salt and pepper to mix and coat. Spread in a single layer in pan. Roast and stir occasionally, aprox 30mins until veggies are lightly browned and tender

Number of Servings: 4

Recipe submitted by SparkPeople user DAVE7777.

Member Ratings For This Recipe


  •  no profile photo


    1 of 1 people found this review helpful
    I love roasted veggies, however, I don't use very much olive oil. I just sprinkle a little over the veggies and use cooking spray instead of the rest of the olive oil. - 4/14/11


  • no profile photo

    Incredible!
    1 of 1 people found this review helpful
    Wow! I make this weekly now, and use different veggies each time, but always go with the zucchini, eggplant, yellow pepper, onions, and pieces of garlic. YUMMY! - 10/11/10


  • no profile photo


    yummy!!!needed an idea for my white asparagus.also used what i had which was peppers and onions.i also used less oil, spraying pan with my misto. - 6/8/11


  • no profile photo

    Incredible!
    Yum! These veggies turn out sweet and delicious! - 10/22/10


  • no profile photo

    Incredible!
    quick and easy to make and most important, it was all eaten. - 9/11/10