Oven-Roasted Vegetables


Oven roasted zucchini, summer squash, assorted bell peppers and asparagus are roasted and seasoned to make a colorful side dish that is perfect for phase 1.

2 servings


  • ½ medium zucchini, cut into bite-size pieces

  • ½ medium summer squash, cut into bite-size pieces

  • ½ medium red bell pepper, cut into bite-size pieces

  • ½ medium yellow bell pepper, cut into bite-size pieces

  • ½ pound fresh asparagus, cut into bite-size pieces

  • ½ red onion

  • 1 ½ tablespoons extra-virgin olive oil

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper


  1. Heat the oven to 450 degrees F. Place the zucchini, squash, peppers, asparagus, and onion in a large roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.


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Nutrition Facts (per serving)

158 Calories
11g Fat
14g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 158
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 8%
Sodium 593mg 26%
Total Carbohydrate 14g 5%
Dietary Fiber 5g 17%
Total Sugars 7g
Protein 5g
Vitamin C 118mg 589%
Calcium 55mg 4%
Iron 3mg 18%
Potassium 655mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.