Roasted Veggies

Dairy-Free | Gluten-Free | Quick & Easy | Side Dishes | No Added Sugars | Vegan | Vegetarian

This flavor-packed option will be your go-to side to go with any meal. 

Roasted Veggies
4
Servings
35 minutes
Total Time
$0.99
Cost per serving
Temperature: 425 degrees
Serving size:1 cup vegetables
Prep time:5 minutes
Cook time:30 minutes
Total time:35 minutes
Equipment:

Cutting board

Sheet pan

Foil

Utensils:

Knife

Measuring spoons

Spatula or mixing spoon

Ingredients

2 zucchini and/or yellow squash, cut into 1/2-inch slices

1 red or green bell pepper, cut into 1/2-inch slices

1 onion, cut into 1/2-inch slices

2 cloves garlic, minced

2 tablespoons olive or vegetable oil

1/2 teaspoon salt

1/4 teaspoon black pepper

Optional: pinch of dry basil leaves and/or 2-3 teaspoons balsamic vinegar

Instructions

1. Before you begin, wash your hands, surfaces, utensils, and produce.

2. Preheat oven to 425 degrees. On a large sheet pan, combine vegetables, garlic, oil, salt, pepper and optional basil and balsamic vinegar. Toss until well combined and arrange vegetables in a single layer on pan.

3. Roast 20-30 minutes or until vegetables are tender.

Ingredients

What goes in Roasted Veggies?

Zucchini
Zucchini
Bell Pepper
Bell Pepper
Chopped Onions
Chopped Onions
Garlic Cloves
Garlic Cloves
Yellow Squash
Yellow Squash

Nutritional Information
(Per Serving)

CALORIES
100
TOTAL FAT
7g
SODIUM
300mg
TOTAL CARBS
8g
PROTEIN
2g
See complete nutrition facts >>
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