Oven-Roasted Vegetables

Ingredients

  • 1 zucchini, cut into bite size piece
  • 1 summer squash, cut into bite-size pieces
  • 1 red bell pepper, cut into bite-size pieces
  • 1 yellow bell pepper, cut into bite-size pieces
  • 1 pound fresh asparagus, cut into bite-size pieces
  • 1 red onion, cut into wedges
  • 3 Tbsp extra-virgin olive oil
  • 1 tsp fresh thyme
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 cloves of garlic minced

Directions

Heat the oven to 450 F. Place the zucchini, squash, peppers, asparagus and onion in a large roasting pan. Toss with the olive oil, garlic, thyme, salt and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, unit the vegetables are lightly browned and tender. Serves 4.

Nutrition Info

  • Cals 170
  • Total Fat 11g
  • Sat Fat 2g
  • Chol 0mg
  • Sodium 586mg
  • Fiber 5g
  • Carbs 15g
  • Pro 5g