"Oven roasted zucchini, summer squash, assorted bell peppers and asparagus are roasted and seasoned to make a colorful side dish.

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Name: Oven-roasted Vegetables
Prep time: 30 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1/2 medium zucchini cut into bite-size pieces; 1/2 medium summer squash cut into bite-size pieces; 1/2 medium red bell pepper cut into bite-size pieces; 1/2 medium yellow bell pepper cut into bite-size pieces; 1/2 pound fresh asparagus cut into bite-size pieces; 1/2 red onion; 1 1/2 tablespoons Extra-Virgin Olive Oil; 1/2 teaspoon Salt; 1/4 teaspoon Black Pepper freshly ground

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INGREDIENTS

1/2 medium zucchini ; cut into bite-size pieces
1/2 medium summer squash ; cut into bite-size pieces
1/2 medium red bell pepper ; cut into bite-size pieces
1/2 medium yellow bell pepper ; cut into bite-size pieces
1/2 pound fresh asparagus ; cut into bite-size pieces
1/2 red onion
1 1/2 tablespoons Extra-Virgin Olive Oil
1/2 teaspoon Salt
1/4 teaspoon Black Pepper ; freshly ground

Servings

INSTRUCTIONS

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

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Nutrition

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Serving Size: 1 Serving (178g)
Recipe Makes: 4

Calories: 217
Calories from Fat: 185 (85%)

Amt Per Serving		% DV

	Total Fat 20.5g	27 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 9.7g
	Polyunsanturated Fat 6.8g
Cholesterol 0mg		0 %
Sodium 6.1mg		0 %
Potassium 353.3mg		9 %
Total Carbohydrate 8g		2 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 5.3g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 217

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