Classic Roasted Vegetables

I’ve shared my roasted red peppers recipe with you all, as well as my roasted red pepper dip. And today, I’m going to include another roasted type recipe, this time for vegetables. It’s a terrific way to get your family to eat an assortment of vitamin-packed veggies in one sitting. And best of all, it’s so simple to prepare!


(This recipe is from the Weight Watchers ‘New Complete Cookbook’)

Let’s get to it...


Classic Roasted Vegetables

2 medium red bell peppers, seeded and cut into 4 panels
1 medium zucchini, trimmed and cut on the diagonal into ¼-inch slices
1 medium yellow squash, trimmed and cut on the diagonal into ¼-inch slices
1 medium Vidalia or other sweet onion, root end left intact and cut into 8 wedges
1 pound thick asparagus, trimmed
3 cloves garlic, minced
4 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
½ teaspoon dried basil
¾ teaspoon salt
¼ teaspoon freshly ground pepper

- Preheat the oven to 450 degrees Fahrenheit. Place one oven rack in the upper third of the oven and one in the lower third. Spray 2 baking sheets with nonstick spray; set aside.

- Cut each bell pepper panel on a diagonal into 2 triangles. Transfer the peppers to a large bowl and add the zucchini, yellow squash, onion, asparagus, garlic, oil, vinegar, basil, salt and pepper. Toss well to evenly coat with seasonings.



- Divide the vegetables between the 2 baking sheets.


- Bake the vegetables, tossing occasionally, until tender and lightly browned, 25 – 30 minutes. Serve immediately or at room temperature.


Enjoy!

Note: Don’t hesitate to add different types of vegetables to the mix. I often omit the asparagus and add eggplant and yellow and orange peppers instead.


Makes 4 servings.

Per serving (about 1 cup):
   107 Cal
   5 g Fat
   1 g Sat Fat
   0 g Trans Fat