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Oven-Roasted Vegetables
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Oven roasting vegetables helps bring out the natural sweetness. All you need for seasoning is salt and pepper and you have a delicious side dish.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 medium zucchini, cut into bite-size pieces
1 medium summer squash, cut into bite-size pieces
1 medium red bell pepper, cut into bite-size pieces
1 medium yellow bell pepper, cut into bite-size pieces
1 pound fresh asparagus, cut into bite-size pieces
1 chopped red onion
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
directions
Preheat the oven to 450 degrees F.
Place the zucchini, squash, bell peppers, asparagus, and onion in a large roasting pan, and toss with the oil, salt, and black pepper. Spread in a single layer. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
added by
rfrmarybeth
nutrition data
152 calories, 11 grams fat, 14 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
February 1, 2008
This type of veggie side dish is one of our favorites. The flavors are all distinct but the meld together beautifully. Don't overcrowd the veggies when roasting or they will get watery/limp. If you have to crowd them due to baking pan constraints, make sure to turn them frequently so all sides of the veggies are exposed to the dry heat (this will minimize the liquid formed).