Harvest Roasted Vegetables

Harvest Roasted Vegetables

A little bit of salt is the only seasoning you need to oven-prepared veggies. The side dish is done in 25 minutes!

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

8

servings

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
  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.
Makes 8 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
Using high, dry heat when broiling or roasting brings out the natural sweetness in vegetables.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 15
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 150mg;
  • Total Carbohydrate 4g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges: FreeCarbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.