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from [livermore]
oven roasted vegetables

oven roasted vegetables

  • Yield: 0 servings
  • Cook time:0 Minute
  • Prep time:0 Minute

Ingredients

  • 1 cup(s) veg

Preparation

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Cooking Level: Intermediate

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View All left 1 of 15right Oven-Roasted Vegetables By: The South Beach Diet Online

"Oven roasted zucchini, summer squash, assorted bell peppers and asparagus are roasted and seasoned to make a colorful side dish that is perfect for phase 1." Rate/Review Read Reviews (97)

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Original Recipe Yield 2 servings

Ingredients

1/2 medium zucchini, cut into bite-size pieces

1/2 medium summer squash, cut into bite-size pieces

1/2 medium red bell pepper, cut into bite-size pieces

1/2 medium yellow bell pepper, cut into bite-size pieces

1/2 pound fresh asparagus, cut into bite-size pieces

1/2 red onion

1 1/2 tablespoons extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions

1.Heat the oven to 450 degrees F. Place the zucchini, squash, peppers, asparagus, and onion in a large roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

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oven roasted vegetables recipe

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