Oven-Roasted Vegetables Phase 1
INGREDIENTS
  • Servings: 2
  • 1/2 medium zucchini, cut into bite-size pieces
  • 1/2 medium summer squash, cut into bite-size pieces
  • 1/2 medium red bell pepper, cut into bite-size pieces
  • 1/2 medium yellow bell pepper, cut into bite-size pieces
  • 1/2 pound fresh asparagus, cut into bite-size pieces
  • 1/2 red onion
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
DIRECTIONS
  1. DIRECTIONS
  2. Heat the oven to 450 degrees F. Place the zucchini, squash, peppers, asparagus, and onion in a large roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
  3. Servings Per Recipe: 2
  4. Amount Per Serving
  5. Calories: 164
  6. Total Fat: 11.1g
  7. Cholesterol: 0mg
  8. Sodium: 588mg
  9. Total Carbs: 15g
  10. Dietary Fiber: 5.3g
  11. Protein: 4.6g
RECIPE BACKSTORY
South Beach Diet Servings Per Recipe: 2 Amount Per Serving Calories: 164 Total Fat: 11.1g Cholesterol: 0mg Sodium: 588mg Total Carbs: 15g Dietary Fiber: 5.3g Protein: 4.6g