1/2 Photos of Roasted Vegetables
Mimi in Maine's Note:
This came out of the Weight Watchers Cookbook but it is far from tasting like WW. It is 2 points for a one-cup serving and DELICIOUS. These veggies are great reheated or cold in pita bread for lunch with some hummus. They make a wonderful accompaniment to any meat or fish dish. My daughter discovered this recipe and makes it all the time, too. This makes two large baking sheets full of yummy veggies. NOTE: Sometimes I add a couple of handfuls of frozen brussel sprouts (whole) to the sheet in place of the asparagus and sometimes I get piggy and add both.
My Private Note
Units: US | Metric
- zucchini (ends cut off and sliced on the diagonal into 1/4-inch slices)
- 1 medium yellow squash (same as zucchini)
- 1 medium vidalia onions (root end left intact and cut into 8 wedges) or 1 medium other sweet onion (root end left intact and cut into 8 wedges)
- 1 lb asparagus (trimmed)
- 3 garlic cloves (minced)
- 4 teaspoons extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon dry basil
- 3/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1Preheat oven to 450 degrees; place one rack in in the upper third and the other one in the lower third; half-way through the baking, switch them; spray two baking sheets with baking spray and set aside.
- 2Prepare all the veggies as described in the ingredient list and put into a large bowl.
- 3Add the garlic, oil, vinegar, basil, salt, and pepper; toss together to coat well.
- 4Divide between the two baking sheets.
- 5Bake, tossing occasionally til tender and lightly browned for 25-30 minutes.
- 6Serve immediately or at room temperature.
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Nutritional Facts for Roasted Vegetables
Serving Size: 1 (132 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 89.1
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 457.8 mg
- Total Carbohydrate 9.8 g
- Dietary Fiber 3.3 g
- Sugars 4.0 g
- Protein 3.8 g