Tuesday, June 28, 2011

Roasted Veggies

Ok, this recipe is not rocket science, but these roasted veggies are delicious! You can use whatever veggies you have on hand. I went with asparagus, yellow squash, zucchini, red and yellow peppers and onions. Next time I might try to add eggplant and tomatoes. I served these with a lean pork chop and roasted fingerling potatoes for an easy weeknight meal.

Roasted Veggies

The Stuff:
1 pound asparagus
1 large or 2 small zucchini
1 large or 2 small yellow squash
1 large onion (I used sweet yellow onions, red would be good too)
1 yellow pepper
1 red pepper
2 tablespoons olive oil
1teaspoon pepper
1 teaspoon kosher salt

The How To:
  • Preheat oven to 400
  • Chop the veggies into bite size pieces
  • In a large ziplock bag add half the veggies and 1 tablespoon of olive oil; shake around until veggies are well coated
  • Add to a cookie sheet and then do the same with the other half of the veggies and the olive oil
  • Top the veggies with s&p and bake for 30 minutes or until the veggies are soft

WW friends: The whole thing is 7 pp due to the oil, you can cut back on the oil if you want, but I don't think you'll get the same results. The serving I had was 2pp and soooo delish!

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