Roasted Summer Vegetables
Accent your meal with these crispy, roasted summer squashes, onion and asparagus.
Preparation Time: 10 mins
Cooking Time: 50 mins
Yield: 4 x 1 cup servings
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.
Tips:
If desired, cut vegetables into bite-sized pieces, versus chopping them.