Roasted Vegetables

Oxmoor House
6 servings (serving size: 1/2 cup)


+ Add To Shopping List
Olive oil-flavored cooking spray
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 small yellow onion, cut into 1/2-inch wedges and separated
1 medium zucchini, cut into 1/2-inch-thick slices
2 medium tomatoes, seeded and cut into 1-inch cubes
1 chipotle pepper in adobo sauce, drained, seeded, and finely chopped
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper


Prep: 10 Minutes
Cook: 16 Minutes

Cover baking sheet with heavy-duty aluminum foil; coat with cooking spray. Arrange bell peppers, onion, zucchini, and tomato on baking sheet; coat vegetables with cooking spray. Broil 3 inches from heat 16 minutes, stirring once. Remove vegetables from baking sheet, and transfer to a large serving bowl.

Combine chipotle pepper and remaining 3 ingredients in a small bowl; stir with a whisk until blended. Pour over warm vegetables; toss gently to coat. Serve warm or chilled.

Created date

January 2010

Nutritional Information

Calories 60
Fat 2.7 g
Satfat 0.4 g
Protein 1.6 g
Carbohydrate 8.8 g
Fiber 2.2 g
Cholesterol 0 mg
Iron 0.7 mg
Sodium 247 mg
Calcium 18 mg