Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
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.
Course
Side Dish
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
32
minutes
minutes
Total Time
47
minutes
minutes
Servings
8
servings
Calories
183
kcal
Author
Kate @ I Heart Eating
Ingredients
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
Instructions
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.
Notes
*Nutrition facts are estimates.
**WW Freestyle Points - 0 or 1 depending on type of cheese used.
Nutrition
Serving:
1
g
|
Calories:
183
kcal
|
Carbohydrates:
30
g
|
Protein:
6
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
2
mg
|
Sodium:
72
mg
|
Potassium:
1140
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
1810
IU
|
Vitamin C:
98.9
mg
|
Calcium:
102
mg
|
Iron:
2.2
mg