Lemon Roasted Vegetables

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

More From Southern Living

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

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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lemon Roasted Vegetables Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy