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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|Serving Size: 1 Serving (326g)|
|Recipe Makes: 4|
|Calories from Fat: 96 (58%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 12.3mg||0 %|
|Potassium 706.8mg||19 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 10.7g|
|Protein 4.9g||7 %|
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Calories per serving: 165
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