Roasted Veggies
This flavor-packed option will be your go-to side to go with any meal.
Ingredients
2 medium squashes (zucchini or yellow squash), cut into 1/2 pieces
1 red or green bell pepper, cut into 1/2-inch slices
1 onion, cut into 1/2-inch slices
2 cloves garlic, minced OR 2 teaspoons garlic powder
2 tablespoons olive oil OR vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried basil (optional)
1 tablespoon balsamic vinegar (optional)
Equipment
Cutting board
Baking sheet
Aluminum foil or parchment paper
Knife
Measuring spoons
Instructions
- Before you begin, wash your hands, surfaces, utensils, and vegetables.
- Preheat oven to 425 degrees.
- 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.
- Toss using tongs or your hands until vegetables are coated in the oil mixture. Spread vegetables out into a single layer.
- Roast vegetables for 20-30 minutes or until vegetables are tender.
Nutrition Facts
Serving Size
1 cup
Per serving
Amount
Calories
100
Total Fat
7g
Sodium
300mg
Total Carbohydrate
8g
Protein
2g
