Roasted Summer Vegetables
This recipe for roasted summer vegetables turns your summer produce into a delicious and flavorful side dish.
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Ingredients
- 2 zucchini, sliced
- 2 yellow summer squash, sliced
- 1 medium red onion, cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1 red or yellow bell pepper, cut into 1-inch pieces
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic, minced
Instructions
- Preheat the oven to 400F. Line a large baking sheet with parchment paper.
- Place the vegetables onto the baking sheet, drizzle with olive oil, and season with salt, black pepper, and minced garlic. Toss to coat the veggies and bake for 25 to 30 minutes or until the squash is tender, golden brown, and the onions are cooked down.
Nutrition
Serving: 1 serving | Calories: 122kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 307mg | Potassium: 704mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1507IU | Vitamin C: 83mg | Calcium: 46mg | Iron: 1mg
