Oven Roasted Vegetables
Zucchini, squash, bell peppers, asparagus and onion with olive oil seasoning.
1/2 tsp freshly ground black pepper
1 tsp salt
3 tbsps extra virgin olive oil
16 oz asparagus
1 small red onion
1/2 cup sliced squash
1 medium zucchini
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> red bell pepper
1 <span class="measurestring" title="pepper, large (3-3/4" long, 3" dia)">large</span> yellow bell pepper
Heat oven to 450 °F (220 °C).
Cut vegetables into bite sized pieces.
Place vegetables in large roasting pan. Toss with oil, salt, pepper to coat. Spread in single layer.
Roast for 30 minutes, stirring occasionally, until lightly browned and tender.
in 1 serving of Oven Roasted Vegetables.
, 32% carbs, 10% protein.
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