Recipe of the Week: Roasted Vegetables
Roasted Vegetables
Makes 6 ~8 servings
Serving Size: 1 cup
Ingredients:
- 2 cups sliced red onion (1/2 inch rounds)
- 3 cups sliced yellow squash (1/2 inch rounds)
- 3 cups sliced zucchini (1/2 inch rounds)
- 2 cups mushrooms, sliced in half
- 1 Tbs dried basil
- ½ Tbs ground garlic
- 1 Tbs lemon peel
- ½ cup olive oil
Instructions:
1. Preheat oven to 425°
2. Toss cut vegetables with basil, garlic, lemon peel, and olive oil
3. Place coated vegetables on a sheet pan and roast for 20-25 minutes, or until cooked through
Nutrition Info:
Calories 50
Fat 4 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 4 mg
Carbohydrate 5 g
Fiber 2 g
Protein 2 g
I just love roasted vegetables. I love grilled vegetables too but with the weather turning colder, this roasted recipe pulled double duty for heating up the kitchen! I guess you could say I’m pulling double duty this week. I prepared and photographed this recipe (and others) for work but after tasting it, I just had to post it here as well!
I know this recipe says 6-8 servings, but I swear, I could eat 2-3 cups of these veggies and be content. Learning to like healthy foods makes it much easier to consume them. I’m still learning to like beets and lima beans though.
What have you learned to like ?
