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Summer Harvest Oven-Roasted Vegetables
Try these delicious Summer Harvest Oven-Roasted Vegetables.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Course:
Side Dish
Cuisine:
American
Keyword:
Oven Roasted Vegetables
Servings:
4
Calories:
182
kcal
Ingredients
1
zucchini
halved and sliced into 1-inch pieces
1
summer squash
halved and sliced into 1-inch pieces
1
red bell pepper
sliced and cut into 1-inch pieces
1
16 ounce package mushrooms, cleaned
1
red onion
sliced and cut into 1-inch pieces
¼
cup
olive oil
½
teaspoon
black pepper
1
teaspoon
salt
½
teaspoon
dried oregano
Instructions
Preheat oven to 400 degrees.
Cover baking sheet with aluminum foil for easier clean-up. Spray with non-stick cooking spray. Place vegetables on baking sheet.
Pour olive oil over the vegetables. Lightly toss the vegetables to evenly coat. Sprinkle with dry seasonings.
Bake for 20 to 30 minutes based on your preference for tenderness.
Nutrition
Calories:
182
kcal
|
Carbohydrates:
12
g
|
Protein:
5
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Sodium:
595
mg
|
Potassium:
720
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
1127
IU
|
Vitamin C:
60
mg
|
Calcium:
29
mg
|
Iron:
1
mg