Oven-Roasted Vegetables

Oven-Roasted Vegetables

101

"Oven roasted zucchini, summer squash, assorted bell peppers and asparagus are roasted and seasoned to make a colorful side dish that is perfect for phase 1."
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Ingredients

servings 158 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 593 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the oven to 450 degrees F. Place the zucchini, squash, 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 lightly browned and tender.
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Footnotes

Reviews

101
  1. 135 Ratings

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Most helpful positive review

These tasted great and were really easy, the boys even loved them. One suggestion is do not cut the vegatables too thin. If you do,they tend to get a bit smushy.

Most helpful critical review

although this recipe looked like it was going to be fabulous, all of the veggies got soggy and did not brown....especially the asparagus. But the flavor was great. I added thyme, basil and rose...

These tasted great and were really easy, the boys even loved them. One suggestion is do not cut the vegatables too thin. If you do,they tend to get a bit smushy.

After chopping the vegetables, I added to a small plastic bag and added the salt, pepper and oil to mix around in the bag prior to placing in a casserole dish. Thought it was excellent.

We love this recipe. The veggies come out so good and its so easy. I use 1 tablespoon of Olive Oil and half a tablespoon of flavored oil(garlic or basil).

It was very good if you spice them up a bit with seasonings. I used red, yellow and green bell peppers, red onions and tomatoes. The tomatoes were mushy and the green peppers were ok but boy did...

although this recipe looked like it was going to be fabulous, all of the veggies got soggy and did not brown....especially the asparagus. But the flavor was great. I added thyme, basil and rose...

This is my favorite vegetable side dish. I first used this recipe out of the South Beach Diet book, but am glad to see it here for everyone to try. Very quick, easy and excellent flavor. Just...

This has been a favorite of ours since we started. In the summer when it's too hot to fire up the oven, we grill them on the BBQ using a non-stick grill topper. Perfection!

This is excellent, with any combo of veggies. I add Rosemary & Thyme to liven up the flavor a bit, and sometimes use Balsamic Vinegar. Yummy!

We added mushrooms (a must!) and grilled the veggies... DEE-LISH!