Roasted Asparagus with Summer Squash and Peppers
Don't skip this warm-weather dish if you cannot find the mini sweet peppers; simply substitute red, yellow, or green bell peppers.
INGREDIENTS | SERVES 4
- ¼ cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon minced garlic
- 1 pound asparagus, stem ends trimmed
- 1 pound mixed summer squashes, thinly sliced
- 1 pound mini sweet peppers, stemmed and sliced in half lengthwise
- 2 to 3 hot peppers, or to taste, chopped
- Seasoning salt, to taste
Preheat the oven to 400ºF.
Mix the olive oil, balsamic vinegar, and garlic together and set aside.
Place the vegetables in a roasting pan, mixing them together. Pour the olive oil mixture over the vegetables and gently mix them to coat in oil. Sprinkle the vegetables with seasoning salt.
Roast the vegetables uncovered for about 45 minutes or until they begin to darken; stir occasionally. Serve hot.
PER SERVING: Calories: 202 | Fat: 14 g | Protein: 4.5 g | Sodium: 7 mg | Fiber: 5.5 g | Carbohydrate: 19 g
