Salads and Vegetables: Vegetable Dishes: Roasted Summer Vegetables

Accent your meal with these crispy, roasted summer squashes, onion and asparagus.

Author: Mary Frost, CalorieKing.com member
Date: July 10, 2008

Suggestions: If desired, cut vegetables into bite-sized pieces, versus chopping them.

Serves: 4 person(s)
Yield: 4 x 1 cup servings

Preparation Time: 10 mins
Cooking Time: 50 mins

Ingredients:

1 zucchini squash, chopped
1 yellow summer squash, chopped
1 large onion, chopped
1 lb asparagus, top half of stalks chopped
1 Tbsp olive oil
1 pinch each of salt and pepper

Directions:

Combine vegetables in shallow pan. Add 1 tablespoon olive oil, salt and pepper, and stir to coat vegetables. Spread coated vegetables in dish.

Roast in 450ºF oven for 40 to 50 minutes, stirring every 10 minutes (note: longer roasting time will result in crispier vegetables).

Variations:

Recipe yields 4 one-cup servings, but if a larger serving desired, split into 2 two-cup servings.

Can add mushrooms, bell pepper pieces, and/or an additional tablespoon of olive oil.

Serving suggestions are not included in the nutritional analysis.