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Roasted Vegetables

Prep time 10 mins
Cook time 16 mins
Yield 6 servings (serving size: 1/2 cup)


  • Olive oil-flavored cooking spray
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 small yellow onion, cut into 1/2-inch wedges and separated
  • 1 medium zucchini, cut into 1/2-inch-thick slices
  • 2 medium tomatoes, seeded and cut into 1-inch cubes
  • 1 chipotle pepper in adobo sauce, drained, seeded, and finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Nutrition Information

  • calories 60
  • fat 2.7 g
  • satfat 0.4 g
  • protein 1.6 g
  • carbohydrate 8.8 g
  • fiber 2.2 g
  • cholesterol 0 mg
  • iron 0.7 mg
  • sodium 247 mg
  • calcium 18 mg

How to Make It

  1. Cover baking sheet with heavy-duty aluminum foil; coat with cooking spray. Arrange bell peppers, onion, zucchini, and tomato on baking sheet; coat vegetables with cooking spray. Broil 3 inches from heat 16 minutes, stirring once. Remove vegetables from baking sheet, and transfer to a large serving bowl.

  2. Combine chipotle pepper and remaining 3 ingredients in a small bowl; stir with a whisk until blended. Pour over warm vegetables; toss gently to coat. Serve warm or chilled.

Oxmoor House Healthy Eating Collection