"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
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zucchini, cut into bite-size pieces
medium summer squash, cut into bite-size pieces
red bell pepper, cut into bite-size pieces
yellow bell pepper, cut into bite-size pieces
fresh asparagus, cut into bite-size pieces
1 1/2 tablespoons
extra-virgin olive oil
freshly ground black pepper
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.
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.
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 the red/yellow peppers and the red onions jazz up. Very good!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 96