Oven Roasted Vegetable Medley Recipe

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I was thrilled to find this recipe because it's another great way to prepare all the squash I seem to acquire!—Marilee Koehn, Burns, Kansas
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES: 4 servings

Ingredients

  • 2 medium onions, cut into 1-inch pieces
  • 2 medium yellow summer squash, cut into 1-inch pieces
  • 2 large sweet red and/or green peppers, cut into 1-inch pieces
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced

Nutritional Facts

One serving (1/2 cup) equals 99 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 301 mg sodium, 16 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchange: 3 vegetable, 1/2 fat.

Directions

  1. In a bowl, combine the first six ingredients. Drizzle with oil; toss to coat. Place in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 20 minutes. Stir; sprinkle with garlic. Bake 10-15 minutes longer or until vegetables are crisp-tender. Yield: 4 servings.
Originally published as Roasted Vegetable Medley in Country Woman July/August 2004, p36

Nutritional Facts

One serving (1/2 cup) equals 99 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 301 mg sodium, 16 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchange: 3 vegetable, 1/2 fat.

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Reviewed Oct. 7, 2009

"This was ok, but I prefer a stir-fry as it is much faster."

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