I love roasting whatever vegetables are available to make a meal seem bigger. This recipe is completely arbitrary-- you can use anything you like.
Oven Roasted Vegetables
(serves 4, but we sometimes make it 2 servings and cook a piece of lean meat or fish to go with it)
1 med zucchini, cut into bite-size pieces
1 med summer squash, cut into bite-size pieces
1 med red bell pepper, cut into bite-size pieces
1 med yellow bell pepper, cut into bite-size pieces
1 lb fresh asparagus, cut into bite-size pieces
1 red onion, chopped
As many cherry tomatoes as you like
3 Tbsp extra virgin olive oil
salt and pepper to taste
Preheat the oven to 450°F. Place the zucchini, squash, bell peppers, asparagus, onion and tomatoes in a large roasting pan, and toss with the oil, salt, and black pepper. Spread in a single layer.
Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
Per Serving: 170 cal, 5 g pro, 15 g carb, 11 g fat, 2 g sat. fat, 0 mg chol, 5 g fiber, 586 mg sodium