Oven-Roasted Vegetables

Recipe

Side Dish
Oven-Roasted Vegetables

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User Rating

3.2 out of 5 stars
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35 ratings

Recipe Data

8
Servings

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Description

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.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
1zucchini, cut into 1/4-inch slices
1yellow squash, cut into 1/4-inch slices
8 oz.baby bella mushrooms, sliced
1medium red onion, sliced
1 tbsp.Hy-Vee Select olive oil
Kosher salt, to taste
Freshly ground Hy-Vee black pepper, to taste

Directions

  1. Preheat oven to 400 degrees.
  2. Toss zucchini, squash, mushrooms and red onion with olive oil and spread in a single layer on a baking sheet. Lightly season with salt.
  3. Roast for 15 to 20 minutes or until mushrooms are golden and onions are softened. Stir vegetables once during roasting.
  4. Season to taste with salt and pepper before serving.

Nutrition facts

Servings

35 Calories per serving

Amounts Per Serving

  • Total Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Total Carbohydrates: 4g
  • Protein: 1g

Daily Values

0%
Vitamin A 2%
0%
Vitamin C 15%
0%
Iron 2%
0%
Calcium 2%

Recipe Source:

Hy-Vee weekly ad from the week of February 2, 2011, I Think I Burnt the Water at HSTV.com.