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Oven Roasted Vegetables

Name: Oven Roasted Vegetables
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 medium zucchini; 1/2 cup sliced squash; 1 medium red bell pepper; 1 large yellow bell pepper; 1 lb asaparagus; 1 small red onion; 3 tbsps extra virgin olive oil; 1 tsp salt; 1/2 tsp freshly ground black pepper

Average Rating

4.0

Zucchini, squash, bell peppers, asparagus and onion with olive oil seasoning.

Servings	Prep Time	Cook Time
4	5 mins	30 mins

Ingredients

1 medium zucchini

1/2 cup sliced squash

1 medium red bell pepper

1 large yellow bell pepper

16 oz asparagus

1 small red onion

3 tbsps extra virgin olive oil

1 tsp salt

1/2 tsp freshly ground black pepper

Directions

1.	Heat oven to 450 °F (220 °C).
2.	Cut vegetables into bite sized pieces.
3.	Place vegetables in large roasting pan. Toss with oil, salt, pepper to coat. Spread in single layer.
4.	Roast for 30 minutes, stirring occasionally, until lightly browned and tender.

Nutrition summary

There are 151 calories in 1 serving of Oven Roasted Vegetables.

Calorie split: 58% fat, 32% carbs, 10% protein.

Nutrition Facts

Serving Size

1 serving

Amount Per Serving

Calories

151

% Daily Values*

Total Fat

10.6g

14%

Saturated Fat

1.516g

Trans Fat

Polyunsaturated Fat

1.279g

Monounsaturated Fat

7.412g

Cholesterol

0mg

Sodium

591mg

26%

Total Carbohydrate

13.38g

Dietary Fiber

4.6g

16%

Sugars

4.98g

Protein

4.19g

Vitamin D

Calcium

50mg

Iron

3.19mg

18%

Potassium

582mg

12%

Vitamin A

101mcg

11%

Vitamin C

159.1mg

177%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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