Roasted Summer Vegetables
This easy recipe for Roasted Summer Vegetables makes a simple, healthy side dish that makes the most of the fresh, seasonal veggies.
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings 8 servings
- 1 pint grape tomatoes
- 2 lbs . creamer potatoes
- 2 bell peppers (red yellow, or orange)
- 5 small zucchini
- 2 small yellow squash
- 2-3 T . olive oil
- 2 cloves garlic minced
- 1 1/2 T . Salt-free Italian seasoning blend like Mrs. Dash's
- 1/2 tsp . garlic powder not garlic salt
- Salt and pepper I like kosher salt
- 1/4 c . Parmesan cheese grated
Preheat oven to 400 F. Line a half sheet pan (18x13-inches) with parchment paper.
Place grape tomatoes on prepared baking sheet.
Slice potatoes in half, and place on baking sheet.
Seed and cut bell peppers into chunks, and place on baking sheet.
Slice zucchini and yellow squash, and place on baking sheet.
Drizzle olive oil over vegetables, add minced garlic, and toss to coat.
Spread into an even layer.
Sprinkle with Italian seasoning, garlic powder, salt, and pepper.
Bake for 30-35 minutes, or until lightly roasted.
Sprinkle with Parmesan, and return to the oven for 2-3 minutes, or until melted.
*Nutrition facts are estimates.
**WW Freestyle Points - 0 or 1 depending on type of cheese used.
Serving: 1g | Calories: 183kcal | Carbohydrates: 30g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 72mg | Potassium: 1140mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1810IU | Vitamin C: 98.9mg | Calcium: 102mg | Iron: 2.2mg