Roasted Veggies from South Beach Diet"Really delicious! I used yellow squash, zucchini, onion, bell pepper and baby portobello mushrooms. Reduced the salt some to lower the sodium. Will be making again with various veggies. Thanks for the recipe" - Roxy81
Yield: 4 Ready in 45 minutes
favorite of 462 people 445 people want to try
Verified by stevemur
|1 mediumZucchini; cut into bite-size pieces|
|1 mediumSummer Squash; cut into bite-size pieces|
|1 mediumRed bell pepper; cut into bite-size pieces|
|1 mediumYellow Bell Pepper; cut into bite-size pieces|
|1 poundAsparagus; cut into bite-size pieces|
|1 Red Onion; chopped|
|3 tablespoonExtra Virgin Olive Oil|
|1/2 teaspoonBlack pepper|
Roasted Veggies Preparation
1. Preheat the oven to 450F. 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.
2. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
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