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Oxmoor House

Recipe Summary

prep:
18 mins
cook:
20 mins
cool:
10 mins
total:
48 mins
Yield:
4 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Combine first 3 ingredients on a large jelly-roll pan. Drizzle with 1 teaspoon oil; toss well. Coat squash mixture with cooking spray; arrange in a single layer. Bake at 450° for 15 minutes. Add tomatoes; turn vegetables with a spatula. Bake 5 minutes or until lightly browned. Remove from oven; cool on a wire rack 10 minutes.

  • Combine squash mixture, 1 teaspoon oil, olives, and remaining 5 ingredients in a bowl; toss gently. Serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

116 calories; fat 6.8g; saturated fat 0.9g; protein 2.5g; carbohydrates 13.3g; cholesterol 0mg; iron 0.9mg; sodium 397mg; calories from fat 49%; fiber 3.5g; calcium 40mg.
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