Oven Roasted Vegetables Recipe:
1 medium zucchini, cut into bite-size pieces
1 medium summer squash, cut into bite-size pieces
1 medium red bell pepper, cut into bite-size pieces
1 medium yellow bell pepper, cut into bite-size pieces
1 pound fresh asparagus, cut into bite-size pieces
1 red onion
3 tablespoons extra-virgin olive oil
1 teaspoon salt
2 teaspoon freshly ground black pepper
Heat the oven to 450. 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.
Serves 4
Per serving:
170 calories,
5 g protein,
15 g carbohydrates,
11 g fat,
2 g saturated fats,
86 mg sodium,
cholesterol,
5 g fiber
2003 by Arthur Agatston, M.D. – The Delicious, Doctor-Designed, Foolproof Plan for Fast and Healthy Weight loss – Link
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