Oven-Roasted Vegetables April 8, 2007

Oven-Roasted Vegetables

  a.. 1 med zucchini, cut into bite-size pieces
  b.. 1 med summer squash, cut into bite-size pieces
  c.. 1 med red bell pepper, cut into bite-size pieces
  d.. 1 med yellow bell pepper, cut into bite-size pieces
  e.. 1 lb fresh asparagus, cut into bite-size pieces
  f.. 1 red onion, chopped
  g.. 3 Tbsp extra virgin olive oil
  h.. 1 tsp salt
  i.. ½ tsp black pepper
1. Preheat the oven to 450°F. 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.

Makes 4 servings

Per Serving: 170 cal, 5 g pro, 15 g carb, 11 g fat, 2 g sat. fat, 0 mg chol, 5 g fiber, 586 mg sodium

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