Oven Roasted Vegetables

Name: Oven Roasted Vegetables
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1/2 tsp freshly ground black pepper; 1 tsp salt; 3 tbsps extra virgin olive oil; 1 small red onion; 1/2 cup sliced squash; 16 oz asparagus; 1 medium zucchini; 1 medium red bell pepper; 1 large yellow bell pepper

Zucchini, squash, bell peppers, asparagus and onion with olive oil seasoning.

Prep time: 5 min
Cook time: 30 min
Servings: 4
Type: Appetizer, Side Dish

Ingredients

1/2 tsp freshly ground black pepperNutrition
1 tsp saltNutrition
3 tbsps extra virgin olive oilNutrition
1 small red onionNutrition
1/2 cup sliced squashNutrition
16 oz asparagusNutrition
1 medium zucchiniNutrition
1 medium red bell pepperNutrition
1 large yellow bell pepperNutrition

Directions

1Heat oven to 450 °F (220 °C).
2Cut vegetables into bite sized pieces.
3Place vegetables in large roasting pan. Toss with oil, salt, pepper to coat. Spread in single layer.
4Roast for 30 minutes, stirring occasionally, until lightly browned and tender.

Nutrition per serving

Nutrition Facts

Per 1 serving (284 g)

Calories151

Total Fat10.6 g

Saturated Fat1.5 g

Trans Fat0 g

Cholesterol0 mg

Sodium591 mg

Total Carbohydrate13.4 g

Dietary Fiber4.6 g

Sugars5.0 g

Protein4.2 g

Potassium: 582 mg

Per 100 g

Calories: 53
Protein: 1.5 g
Carbs: 4.7 g
Fat: 3.7 g

151kcal

Protein 10%
Carbs 32%
Fat 58%

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Recipe and nutrition data powered by FatSecret. Values are per serving and may vary with preparation.