Oven-Roasted Vegetables

Ingredients:

• 1 medium zucchini, cut into bite-size pieces
• 1 medium summer squash, cut into bite-size pieces
• 1 medium red bell pepper, cut into bite-size pieces
• 1 medium yellow bell pepper, cut into bite-size pieces
• 1 lb. fresh asparagus, cut into bite-size pieces
• 1 red onion
• 3 tbsp. extra-virgin olive oil
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper

Makes 4 Servings

 

Heat the oven to 450° F. Place the zucchini, squash, peppers, asparagus, and onion in a large roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

 

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Book. This is a colorful, quick and easy side dish that can be served with any protein and make the meal look and taste good. This Phase 1 side dish will quickly fill you up and leave you satisfied. If you don't have all the vegetables, using zucchini, bell peppers, asparagus and onions will work just as well.