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Roasted Vegetables
"You can swap out the vegetables in the recipes for ones you like better or with whatever is leftover in your refrigerator. It feels like a
side dish at a nice restaurant, yet is an extremely simple way to make a side dish with any meal. Simple, convenient, and health, just
the way I like it! " - Kelly May
Prep Time: 5 min.
Cook Time: 25 min.
Total Time: 30 min
Ingredients:
Recipe Makes 4 Servings
•
1 medium red or green bell pepper
•
1 medium onion
•
1 medium zucchini
•
¼ pound mushrooms
•
Olive oil or regular cooking spray
•
Salt & pepper to taste
•
2 tablespoons chopped fresh or 2 teaspoons dried
basil leaves, if desired
Directions:
1.
Cut the bell pepper lengthwise in half, and cut out seeds and membrane, cut each half lengthwise into 4 strips.
2.
Peel the onion, and cut in half. Wrap one half of onion, and refrigerate for another use. Cut remaining half into 4 wedges, then
separate into pieces.
3.
Cut the zucchini crosswise into 1-inch pieces. Cut off and discard the end of each mushroom stem, and leave the mushrooms
whole.
4.
Heat the oven to 350 degrees. Spray the bottom of the pan with cooking spray. Arrange the vegetables in a single layer in the
sprayed pan. Spray the vegetables with cooking spray until lightly coated.
5.
Sprinkle with salt, pepper and basil.
6.
Bake uncovered 15 minutes. Remove the pan from the oven.
7.
Turn vegetables over.
8.
Bake uncovered about 10 minutes longer or until vegetables are crisp-tender when pierced with a fork.
Nutrition
Amount per Serving
Calories: 30
Total Fat: 0 g
Total Carbs: 6 g
Protein: 2 g
Sodium: 150 mg
Did you know???
o
The highest concentration of Vitamin C in a bell pepper is in the red variety
o
Bell Peppers are an excellent source of carotenoids. Carotenoids are thought to provide health benefits in decreasing
the risk of disease, particularly certain cancers and eye disease.
