Roasted Vegetables

by Andrea Holwegner | Oct 26, 2013

Here’s a great way to include more vegetables in your diet. Preparation is extremely simple and the result is delicious.

Makes 6 servings

What you need:

2 tbsp olive oil
Salt & pepper (to taste)
3 cups of your favorite vegetables:

You can choose from:

Green, yellow or red peppers
Zucchini or eggplant
Mushrooms
Asparagus
Green/yellow beans
Squash
Snow Peas
Onions

How you prepare:

1. Preheat oven to 475 degrees F.
2. In a large bowl, combine the cut-up vegetables.
3. Add olive oil and toss vegetables until they are coated.
4. Spread vegetables evenly on a large roasting pan.
5. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
6. Optional: when ready, sprinkle vegetables with salt and/or pepper to taste. Also try seasoning with fresh or dried parsley, basil or your other favorite spices.

Per Serving:

Calories 83
Carbohydrates 9 g
Protein 3 g
Fat 4.9 g
Dietary Fiber 3.1 g

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Roasted Vegetables

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