Name: Oven Roasted Vegetables
Ingredients: 1/2 tsp freshly ground black pepper; 1 tsp salt; 3 tbsps extra virgin olive oil; 1 lb asaparagus; 1 small red onion; 1/2 cup sliced squash; 1 medium zucchini; 1 medium red bell pepper; 1 large yellow bell pepper

Ingredients

1/2 tsp freshly ground black pepper

1 tsp salt

3 tbsps extra virgin olive oil

1 lb asaparagus

1 small red onion

1/2 cup sliced squash

1 medium zucchini

1 medium red bell pepper

1 large yellow bell pepper

Directions

1.	Heat oven to 450 °F (220 °C).
2.	Cut vegetables into bite sized pieces.
3.	Place vegetables in large roasting pan. Toss with oil, salt, pepper to coat. Spread in single layer.
4.	Roast for 30 minutes, stirring occasionally, until lightly browned and tender.

Nutritional Summary

There are 151 calories in 1 serving of Oven Roasted Vegetables.

Calorie Breakdown: 58% fat, 32% carbs, 10% prot.

Nutrition Facts

Serving Size

per serve

Amount Per Serving

Calories

151

% Daily Values*

Total Fat

10.6g

14%

Saturated Fat

1.516g

8%

Trans Fat

-

Polyunsaturated Fat

1.279g

Monounsaturated Fat

7.412g

Cholesterol

0mg

0%

Sodium

591mg

26%

Total Carbohydrate

13.38g

5%

Dietary Fiber

4.6g

16%

Sugars

4.98g

Protein

4.19g

Vitamin D

-

Calcium

50mg

4%

Iron

3.19mg

18%

Potassium

582mg

12%

Vitamin A

101mcg

11%

Vitamin C

159.1mg

177%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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