Easy Roasted Summer Vegetables
Overrun with fresh zucchini? Then roast up a batch of these Easy Roasted Summer Vegetables!
Servings: 4 servings
Calories: 200kcal
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 medium red onion
- 3 medium tomatoes
- 2 Tbsp olive oil
- ¾ cup Parmesan cheese shredded
- ½ Tbsp garlic minced
- 2 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat oven to 400°F.
- Trim ends of zucchini and squash and cut diagonally into ½” slices.
- Peel onion and cut into ½” slices.
- Cut tomatoes into ½” slices.
- Arrange vegetables on a sheet pan. Drizzle with olive oil. Sprinkle Parmesan cheese, minced garlic, Italian seasoning, salt and pepper over tops of vegetables.
- Bake at 400°F for 30-35 minutes.
- {Optional} Place pan under broiler for 3-4 minutes or until tops of vegetables turn crispy. (Note: Watch pan closely in this step to prevent vegetables from burning!)
Nutrition
Calories: 200kcal | Carbohydrates: 14g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 898mg | Potassium: 809mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1326IU | Vitamin C: 49mg | Calcium: 287mg | Iron: 2mg
