Lemon Roasted Vegetables

Photo: Van Chaplin; Styling: Rose Nguyen

Recipe from

Recipe Time

Prep: 15 Minutes
Bake: 20 Minutes

Nutritional Information

Calories 144
Caloriesfromfat 69 %
Fat 11.2 g
Satfat 1.3 g
Monofat 7.5 g
Polyfat 1.8 g
Protein 4.1 g
Carbohydrate 10.1 g
Fiber 3.6 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 302 mg
Calcium 50 mg

Ingredients

2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1 large red bell pepper, cut into 1-inch pieces
1 yellow squash, cut into 1-inch pieces
1 zucchini, cut into 1-inch pieces
1 tablespoon chopped fresh basil
1/3 cup sliced almonds, toasted

Preparation

1. Stir together first 4 ingredients in a large bowl; add vegetables, and toss to coat. Place in a single layer in an aluminum foil-lined jelly-roll pan.

2. Bake at 400º for 10 minutes; stir vegetables. Bake 10 more minutes or until tender.

3. Transfer vegetables to a large serving dish; toss with basil, and sprinkle with almonds.

Note:

Sarah Drury, Nashville, Tennessee,

October 2006