Italian Roasted Vegetables
Minutes Prep Time: 20
Minutes Total Time: 10
Servings: 4
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 10
Servings: 4
Difficulty: easy
1 medium zucchini, sliced 1/4-inch thick
1 medium yellow summer squash, sliced 1/4-inch thick
1 red onion, sliced 1/4-inch thick
1 tablespoon canola oil
1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 27 mg | 3% |
Carbohydrate | 6 g | 2% |
Cholesterol | 0 | |
Total Fat | 4 g | 6% |
Iron | 2% | |
Calories | 57 kcal | 3% |
Sodium | 148 mg | 6% |
Protein | 1 g | 2% |
Saturated Fat | 2% | |
Sugars | 3 g | 0 |
Vitamin C | 10 mg | 17% |
Preheat oven to 425°F. Combine all ingredients in large bowl; toss to coat.
Spread vegetables in single layer in shallow baking pan. Bake 12 minutes or until crisp tender, turning once.
Italian Roasted Vegetables