Roasted Garden Vegetable Medley
Servings 4 servings
Calories 157kcal
Ingredients
- 1 medium yellow squash
- 1 medium zucchini
- 1 medium red onion quartered
- 6 medium carrots
- 1 large red bell pepper
- 1 large orange bell pepper
- 1/4 cup green onions chopped
- 2-4 Tbsp olive oil
- 1/2 tsp dry Italian seasoning
- 1 tsp garlic salt
- 1 tsp freshly ground black pepper
- 1/2 tsp red pepper flakes optional
Instructions
- Preheat the oven to 450°F. Line 2 baking sheets with aluminum foil and spray liberally with cooking spray.
- Slice the squash, zucchini, peppers and carrots about 1/3 of an inch thick. Cut the onion in half and then into quarters.
- Arrange the vegetables in a single layer on the baking sheets. [It's important that the vegetables are in a single layer otherwise they'll steam and won't become golden brown.]
- Place the squash, zucchini, and carrots together they will take the longest to bake.
- On a separate pan place the quartered onions and pepper slices. Spray the vegetables with cooking spray or drizzle lightly with olive oil.
- Season with garlic salt, Italian seasoning and freshly ground black pepper to your taste.
- Place the carrots, squash and zucchini into the oven first and bake for 10 minutes.
- Add the onions and peppers and continue to cook at 450°F for another 10 minutes. After a total of 20 minutes increase the temperature to 475°F. Continue to cook another 10 minutes or until the vegetables are golden brown.
- Remove from the oven and let them cool on the pan for 2 minutes.
- Toss together gently and garnish with the chopped onions before serving.
Nutrition
Serving: 1serving | Calories: 157kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 659mg | Potassium: 794mg | Fiber: 6g | Sugar: 11g | Vitamin A: 18193IU | Vitamin C: 130mg | Calcium: 69mg | Iron: 1mg