Lemon Roasted Vegetables

Photo: Van Chaplin; Styling: Rose Nguyen
Recipe from Southern Living

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Recipe Time

Prep Time:
Bake: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 144
  • Calories from fat: 69%
  • Fat: 11.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 1.8g
  • Protein: 4.1g
  • Carbohydrate: 10.1g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 302mg
  • Calcium: 50mg


  • 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


  1. 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. 2. Bake at 400º for 10 minutes; stir vegetables. Bake 10 more minutes or until tender.
  3. 3. Transfer vegetables to a large serving dish; toss with basil, and sprinkle with almonds.
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