Salads and Vegetables: Vegetable Dishes: Roasted Summer Vegetables

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

Author: Mary Frost, member
Date: July 11, 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


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


    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).


    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.

Nutritional Information
(Per Serving)

Calories:120 cals
Kilojoules:499 kJ
Fat:3.8 g
Carbohydrates:21.1 g
Protein:4.3 g
Cholesterol:0.0 mg
Sodium:116 mg
Saturated Fat:0.6 g
Fiber:5.1 g
Calcium:79.0 mg
Total Sugars:4.6 g

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