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

aluminum foil or parchment paper

Utensils:

Knife

Measuring spoons

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

1/2 teaspoon dried basil (optional)

1 tablespoon balsamic vinegar (optional)

Instructions

  1. Before you begin, wash your hands, surfaces, utensils and vegetables.
  2. Preheat oven to 425 degrees.
  3. Line a baking sheet with aluminum foil or parchment paper. Pile vegetables in the middle of the baking sheet. Drizzle with oil and balsamic vinegar, if using. Sprinkle with garlic, salt, pepper, and basil, if using.
  4. Toss using tongs or your hands until vegetables are coated in the oil mixture. Spread vegetables out into a single layer.
  5. Roast vegetables for 20-30 minutes or until vegetables are tender.
Featured
Ingredients

What goes in Roasted Veggies?

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