You can use this basic roasted vegetable recipe for any of your favorite vegetables. The baking time might vary slightly, depending on the size of the pieces.

Recipe by Oxmoor House January 2005

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Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°.

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  • Cut squash and zucchini in half crosswise. Cut halves lengthwise into 1/2-inch-thick wedges. Cut bell peppers into 2-inch-long strips. Set pepper strips aside.

  • Coat a large baking sheet with cooking spray. Place squash and zucchini in a single layer on baking sheet; coat vegetables with cooking spray. Sprinkle with oregano, salt, and pepper.

  • Bake at 500° for 5 minutes. Turn squash and zucchini gently; add pepper strips. Bake an additional 8 minutes or to desired degree of doneness. Transfer vegetables to a serving bowl. Add vinegar to vegetables, and toss gently.

  • carbo rating: 7

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

50 calories; calories from fat 0%; fat 1g; saturated fat 0.1g; mono fat 0g; poly fat 0g; protein 2.5g; carbohydrates 10.1g; fiber 3g; cholesterol 0mg; iron 1.8mg; sodium 153mg; calcium 39mg.
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