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Roasted Vegetables

Feel free to include other vegetables such as mushrooms, eggplant, sweet potatoes, winter squash, Brussels sprouts or turnips. Skill Level: Beginner

Community:
15 min Prep
45 min Total
Servings
$0.96
price per Serving

Nutrition Facts

Amount Per Serving
Calories 84
Protein 2.2g
Total Carbohydrates 9.6g
Dietary Fiber 2.3g
Net Carbohydrates 7.3g
Sugar 3.8g
Total Fat 4.8g
Saturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 0.0mg
Sodium 337.2mg
SmartPoints® 2.0

Ingredients

  • 1 teaspoon garlic salt
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon fennel seed
  • 1 green bell pepper, diced
  • 1 red onion, cut into thin wedges
  • 1 sliced yellow squash
  • 1 zucchini, sliced
  • 1 cup asparagus, cut into pieces
  • 1 cup medium red potato, cut into chunks
  • 2 Tablespoons olive oil

Preparation

  1. Preheat the oven to 450 ┬░F.
  2. Mix the garlic salt, Italian seasoning and fennel seed in a small bowl.
  3. Toss the bell pepper, onion, yellow squash, zucchini, potatoes, asparagus and oil in a large bowl.
  4. Add the seasoning mixture to the vegetables, and toss to coat well.
  5. Spread the vegetables in a single layer on a foil-lined baking pan.
  6. Bake 30 minutes or until vegetables are tender, stirring occasionally.

Tips

Feel free to include other vegetables such as mushrooms, eggplant, sweet potatoes, winter squash, Brussels sprouts or turnips.


Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: McCormick Spice Company