Roasted Vegetables
Persons
4
Ingredients
- 1/2 C. Asparagus, cut into 2-3 inch pieces
- 1/2 C. Zucchini and/or Yellow Squash, sliced and halved
- 1/2 C. Bell Peppers, sliced
- 1/2 C. Eggplant, sliced and halved
- 1/2 C. Cherry Tomatoes, halved
- 1/2 Tbsp. Olive Oil
- Salt and Pepper to Taste
Instructions
- Preheat the oven to 450 degrees F.
- Be sure all vegetables are cut into roughly 1-2 inch pieces.
- Place the vegetables in a shallow baking dish and drizzle with olive oil. Mix with a fork until they are evenly coated.
- Season lightly with salt and pepper.
- Bake in the oven for 10-15 minutes or until vegetables are crisp tender and lightly browned.
Enjoy this delicious and nutritious Garden Fresh Roasted Vegetables recipe as a vibrant side dish or a hearty main course. Our dietitian’s are adding new recipes all the time, so check out our Dietitians Choice Recipes page for all their latest recipes!
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