Roasted Summer Vegetables
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Roasted Summer Vegetables
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This recipe for roasted summer vegetables turns your summer produce into a delicious and flavorful side dish.
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Ingredients
- 2 zucchini sliced
- 2 yellow summer squash sliced
- 1 medium red onion cut into 1-inch pieces
- 1 cup cherry tomatoes halved
- 1 red or yellow bell pepper cut into 1-inch pieces
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic minced
Instructions
- Preheat the oven to 400F. Line a large baking sheet with parchment paper.
- Place the vegetables onto the baking sheet, drizzle with olive oil, and season with salt, black pepper, and minced garlic. Toss to coat the veggies and bake for 25 to 30 minutes or until the squash is tender, golden brown, and the onions are cooked down.
Nutrition Information
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Serving
1 serving
Calories
122kcal
(6%)
Carbohydrates
13g
(4%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
307mg
(13%)
Potassium
704mg
(20%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
1507IU
(30%)
Vitamin C
83mg
(92%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 122kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 307mg | 13% |
| Potassium | 704mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1507IU | 30% |
| Vitamin C | 83mg | 92% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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