Roasted Summer Vegetables
Zucchini, yellow squash and tomatoes become meltingly tender and oh so delicious in this simple recipe! One pan and under 30 minutes!
Servings 4
Calories 155kcal
Ingredients
- ¾ pound zucchini sliced ½ inch thick
- ¾ pound yellow squash sliced ½ inch thick
- 1 cup cherry tomatoes
- ¼ cup flat leaf parsley chopped
- ¼ cup extra virgin olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 425.
- Place the zucchini, yellow squash, tomatoes and parsley on a baking sheet. Sprinkle with salt and pepper and pour over the olive oil.
- Toss to coat the vegetables and then spread out in a single layer.
- Roast for 20 to 25 minutes.
Notes
You can use any ratio of zucchini to yellow squash or use all zucchini all yellow squash.
Substitute your favorite fresh herb - thyme or rosemary would be good, just use about a tablespoon of chopped.
If using large tomatoes, cut them into quarters.
Nutrition
Calories: 155kcal | Carbohydrates: 7g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 15mg | Potassium: 547mg | Fiber: 2g | Sugar: 5g | Vitamin A: 840IU | Vitamin C: 43.1mg | Calcium: 36mg | Iron: 1.2mg