Oven-Roasted Vegetables

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 76.6
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 295.1 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 2.5 g
  • Protein: 1.6 g

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

Use what ever fresh vegetables you have left in the fridge. Just about anything works. Use what ever fresh vegetables you have left in the fridge. Just about anything works.
Number of Servings: 8

Ingredients

    2 medium zucchini, cut into bit-siz pieces
    2 medium red bell peppers
    2 medium yellow bell peppers
    1 pound fresh asparagus, cut into bite size pieces
    2 onions, sliced
    2 T EVOO
    1 t salt
    1/2 t pepper
    1/2 t garlic powder

Directions

8 servings

Heat the oven to 450F. Place the zucchini, peppers, asparagus and onion in a large roasting pan. Toss with the olive oil, salt and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are tender.

Number of Servings: 8

Recipe submitted by SparkPeople user GALEBM.

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