Roasted vegetables are a tasty way to include some of the nutrients, vitamins and minerals that are vital to a healthy diet. This healthy recipe provides a quick way to prepare vegetables that are full of flavor. Seasonings including rosemary and parsley add an Italian flair to create side dish that can pair with any main course. These roasted, non-starchy vegetables can also be enjoyed on their own as a healthy snack.
Makes 8 servings
1 red bell pepper, sliced into chunks
1 orange bell pepper, sliced into chunks
2-3 green zucchini, sliced in half lengthwise and then sliced into chunks
2-3 yellow squash, sliced into chunks
1 cup of grape tomatoes, sliced in half
1 red onion, sliced thin
6 garlic cloves, chopped (or ½ teaspoon garlic powder)
¼ cup olive oil
1 bunch fresh rosemary, chopped (or ½ teaspoon dried rosemary)
1 tablespoon fresh parsley, chopped (or ½ teaspoon dried parsley flakes)
Pinch of salt
Preheat oven to 425 degrees F.
- In a large bowl, toss vegetables, garlic, olive oil and herbs.
- On a baking sheet, spread vegetables and roast 35-45 minutes or until tender, stirring at least once half-way through for even cooking.
- Remove from oven and serve.
Optional: Line baking sheet with parchment paper.
Nutritional information (per serving): Calories 80, Fat 5g, Carbohydrate 8g, Sodium 78mg, Protein 2g.
Lucette Talamas is a registered dietitian with Community Health  at Baptist Health South Florida. She holds a bachelor’s degree in food science and human nutrition from University of Florida. With additional experience as a clinical dietitian, Lucette enjoys providing practical nutrition information to promote healthy lifestyles that can help prevent and manage chronic diseases. Her expert tips and advice have been featured in print and broadcast media, including Miami Herald, CBS Miami, Telemundo and Univision. Active in professional nutrition organizations, Lucette was recently honored with the 2018 Recognized Young Dietitian of the Year Award from the Florida Academy of Nutrition and Dietetics.