Roasted Squash Vegetable Medley Recipe
Servings: 4
Ingredients
- 1 med zucchini cut into chunks
- 1 med yellow squash cut into chunks
- 1 med onion halved, then
- Â Â cut into chunks
- 1/2 lb button mushrooms quartered or possibly halved
- 2 Tbsp. extra virgin olive oil or possibly vegetable oil
- 1 tsp poultry seasoning
- 1 tsp salt
- 1 tsp freshly-grnd black pepper
Directions
- Preheat oven to 425 degrees.
- Combine zucchini and yellow squash pcs with onions and mushrooms in a mixing bowl. Add in oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies till they are coated lightly and proportionately with the oil.
- Combine poultry seasoning with salt and pepper and sprinkle proportionately over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a warm oven and roast 20 to 25 min till tender. Toss and turn the veggies with kitchen tongs half way through cooking time.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 4 servings | |
| Calories 86 | |
| Calories from Fat 62 | 72% |
| Total Fat 6.97g | 9% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 588mg | 25% |
| Potassium 283mg | 8% |
| Total Carbs 5.68g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.89g | 2% |
| Protein 1.43g | 2% |
