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


Recipe Summary

4 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 500°.

  • 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


The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

50 calories; fat 1g; saturated fat 0.1g; protein 2.5g; carbohydrates 10.1g; fiber 3g; iron 1.8mg; sodium 153mg; calcium 39mg.