Sure, you can saute or steam your veggies, but it's hard to beat a heaping side of roasted vegetables.
Watch it being made by a first-timer on I Think I Burnt the Water at HSTV.com.
Servings and Ingredients
|1 zucchini, cut into 1/4-inch slices|
|1 yellow squash, cut into 1/4-inch slices|
|8 oz. baby bella mushrooms, sliced|
|1 medium red onion, sliced|
|1 tbsp. Hy-Vee Select olive oil|
|Kosher salt, to taste|
|Freshly ground Hy-Vee black pepper, to taste|
- Preheat oven to 400 degrees.
- Toss zucchini, squash, mushrooms and red onion with olive oil and spread in a single layer on a baking sheet. Lightly season with salt.
- Roast for 15 to 20 minutes or until mushrooms are golden and onions are softened. Stir vegetables once during roasting.
- Season to taste with salt and pepper before serving.
35 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 4g
- Protein: 1g
Vitamin A 2%
Vitamin C 15%
Hy-Vee weekly ad from the week of February 2, 2011, I Think I Burnt the Water at HSTV.com.