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Harvest Roasted Vegetables

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  • Prep 10 min
  • Total 25 min
  • Servings 8
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A little bit of salt is the only seasoning you need to oven-prepared veggies. The side dish is done in 25 minutes!
Updated Sep 8, 2010
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Ingredients

  • Olive oil-flavored cooking spray
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 1 medium onion, cut into 1/4-inch wedges
  • 1 medium tomato, cut into 1/4-inch wedges
  • 1 medium zucchini, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • Salt-free lemon-pepper seasoning, if desired

Steps

  • 1
    Set oven control to broil. Cover 15x10x1-inch pan with foil; spray with cooking spray. Place vegetables in single layer in pan. Spray vegetables with cooking spray. Sprinkle with 1/4 teaspoon of the salt.
  • 2
    Broil with tops 4 inches from heat about 12 minutes, stirring occasionally, until vegetables are tender. Sprinkle with remaining 1/4 teaspoon salt and lemon-pepper.

Tips from the Betty Crocker Kitchens

  • tip 1
    Using high, dry heat when broiling or roasting brings out the natural sweetness in vegetables.

Nutrition

15 Calories, 0g Total Fat, 0g Protein, 4g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
15
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
150mg
6%
Potassium
140mg
4%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
2g
Protein
0g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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