Recipes
OVEN-ROASTED VEGETABLES PHASE 1
Oven-Roasted Vegetables Phase 1
Servings Per Recipe: 2
Amount Per Serving
Calories: 164
Total Fat: 11.1g
Cholesterol: 0mg
Sodium: 588mg
Total Carbs: 15g
Dietary Fiber: 5.3g
Protein: 4...
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INGREDIENTS
- Servings: 2
- 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 freshly ground black pepper
DIRECTIONS
DIRECTIONS
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.
Servings Per Recipe: 2
Amount Per Serving
Calories: 164
Total Fat: 11.1g
Cholesterol: 0mg
Sodium: 588mg
Total Carbs: 15g
Dietary Fiber: 5.3g
Protein: 4.6g
RECIPE BACKSTORY
Servings Per Recipe: 2
Amount Per Serving
Calories: 164
Total Fat: 11.1g
Cholesterol: 0mg
Sodium: 588mg
Total Carbs: 15g
Dietary Fiber: 5.3g
Protein: 4.6g
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