Peppered Roasted Vegetables

Dairy-free
Egg-free
Nut-free
High-Fiber
Kosher
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Vegetarian / Meatless
Vegan
Weight Management
Dish type
Dinner
Serves
6
Ready in
1 hour 20 minutes*

Ingredients

  • 1 small zucchini, sliced
  • 1 small yellow squash, sliced
  • 1 small red onion, sliced
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 (16-oz.) pkg. peeled baby carrots
  • 1/4 cup plus 1 tbsp. extra virgin olive oil, divided
  • 1 (8-oz.) pkg. fresh mushrooms, cleaned and sliced
  • 1 tbsp. plus 1 tsp. garlic pepper seasoning, divided

Directions

Prep Time
25 minutes
Cook Time
55 minutes*
Ready in
1 hour 20 minutes*
  1. Preheat oven to 350°F. In large bowl combine zucchini, yellow squash, red onion, bell peppers, carrots, 1/4 cup olive oil and 1 tablespoon garlic pepper; toss to coat. Season with salt and pepper to taste. Spread in a single layer in a large shallow baking dish. Bake, uncovered, 40 minutes.
  2. Using same large bowl combine mushrooms and remaining olive oil and garlic pepper; toss to coat. Season with salt and pepper to taste. Remove baking pan from oven. Add mushroom mixture; toss to combine. Bake 15 minutes more or until vegetables are tender. Let stand 5 minutes before serving.

Nutritional Information

Serving Size
1
Per Serving
Calories 161, Calories Fat 102, Total Fat 11g, Saturated Fat 1g, Cholesterol 0mg, Sodium 325mg, Carbohydrate 12g, Protein 2g
Serving Size1
Calories161
Calories Fat102
Calories (fat) extra63
Total Fat11g
Total Fat (extra)18
Saturated Fat1g
Saturated Fat (extra)9
Cholesterol0mg
Sodium325mg
Sodium (extra)14
Potassium287mg
Carbohydrate12g
Carbohydrate (extra)4
Fiber3g
Fiber (extra)13
Sugars7g
Protein2g
Omega30g
Vitamin A11628IU
Vitamin A (extra)233
Vitamin C581mg
Vitamin C (extra)969
Iron0mg
Iron (extra)3