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Lemon Roasted Vegetables

Photo: Van Chaplin; Styling: Rose Nguyen
Prep time 15 mins
Bake time 20 mins
Yield Makes 4 servings

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

Nutrition 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

How to Make It

  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.