Roasted Vegetables

Roasting is one of the simplest cooking methods and one of the best ways to preserve the vitamin content in vegetables. It also brings out a vegetable's natural sweetness.

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 60
  • Calories from fat: 0.0%
  • Fat: 2.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.6g
  • Carbohydrate: 8.8g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 247mg
  • Calcium: 18mg

Ingredients

  • Olive oil-flavored cooking spray
  • 2 tomatoes, seeded and cut into 1-inch cubes
  • 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 zucchini, cut into 1/2-inch-thick slices
  • 1 chipotle pepper in adobo sauce, drained, seeded, and finely chopped
  • 1 tablespoon extravirgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. 1. Preheat broiler.
  2. 2. Cover baking sheet with foil; coat with cooking spray. Arrange tomato, bell peppers, onion, and zucchini on baking sheet; coat vegetables with cooking spray. Broil 16 minutes, stirring once. Remove vegetables from baking sheet; transfer to a large serving bowl.
  3. 3. Combine chipotle pepper and next 3 ingredients in a small bowl; stir with a whisk until blended. Pour over warm vegetables; toss gently to coat. Serve warm or chilled.
  4. carbo rating: 7
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