Oven-Roasted Vegetables

Read Reviews (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." — The South Beach Diet Online

Directions

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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Reviews More Reviews

Most Helpful Positive Review

Nov 21, 2005

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.

—JenniDG

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Most Helpful Critical Review

May 23, 2005

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 rosemary.

—AABBOTT1

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135 Ratings

May 04, 2006

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.

—Susan O'

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Nov 14, 2006

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).

—kelly1097

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Mar 30, 2006

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 the red/yellow peppers and the red onions jazz up. Very good!

—ELFCHICA

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Dec 08, 2004

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 make sure to keep an eye on the time, they can get over done, even then they still taste good though.

—CKLUZA

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Jul 24, 2006

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!

—Celeste

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Dec 28, 2005

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!

—ARMYWIFE99

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Nutrition

Calories
158 kcal
8%

Carbohydrates
14.1 g
5%

Cholesterol
0 mg
0%

Fat
10.6 g
16%

Fiber
4.8 g
19%

Protein
4.6 g
9%

Sodium
593 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Oven-Roasted Vegetables

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 158
Calories from Fat: 96

% Daily Value *
Total Fat 10.6g 16 %
Saturated Fat 1.5g 8 %
Cholesterol 0mg 0 %
Sodium 593mg 24 %
** Potassium 655mg 18 %
Total Carbohydrates 14.1g 5 %
Dietary Fiber 4.8g 19 %
Protein 4.6g 9 %
Sugars 7.1g
** Vitamin A 41 %
** Vitamin C 196 %
** Calcium 7 %
** Iron 32 %
** Thiamin 25 %
** Niacin 23 %
** Vitamin B6 30 %
** Magnesium 15 %
** Folate 63 %

* 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.