Oven Roasted Vegetables (South Beach)

"An excellent Phase 1 recipe from The South Beach Diet."
 
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photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by PaulaG photo by PaulaG
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by dojemi photo by dojemi
Ready In:
45mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Preheat oven to 450 degrees.
  • Cut zucchini, summer squash, red pepper, yellow pepper and asparagus into bite-size pieces.
  • Put all vegetables in a large roasting pan, and toss with the oil, salt and black pepper.
  • Spread in a single layer.
  • Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.

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Reviews

  1. Absolutly delicious! I did add some balsamic vinegarette right at the end. There was so much flavor with all these great veggies!
     
  2. I'm so glad this was posted here. I used to make this all the time, and when I started to get dinner ready tonight, I couldn't find the recipe. I use a lot less than 3T oil, and still have great results. The veggies are also great cold the next day. Thanks!
     
  3. Delicious! I used asparagus, zucchini, yellow squash, red bell, mushrooms, yellow onion, brussel sprouts, and garlic. I used lemon pepper and added some fresh lemon juice over the top.
     
  4. These were GREAT! I served them with leftover Thanksgiving dinner and everyone really enjoyed them. I used red, orange, yellow pepper because I had them on hand and also butternut squash. The peppers gave it great color for a nice presentation. I also added a little Mrs. Dash Garlic Herb seasoning. I will definitely be making this again. THANK YOU!!!
     
  5. Very good! I didn't have any asparagus, no problem. Added one potato chopped small. It was very sweet tasting. DH asked me if I put sugar in it! I only added Mrs Dash Table blend. Even my toddler who hates veggies ate it!
     
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Tweaks

  1. Added brussel sprouts
     
  2. I can't even begin to explain how amazing veggies taste prepared this way!!! WOW!! I had two helpings and wished there were more! If I ever have leftovers (ha!) I'd love to try this on pizza. I also thing they'd be good with some feta cheese on top, but they are fantastic "as is". I didn't measure the oil. I just drizzled a little on and stirred to coat. I'm pretty sure it was only about 1 Tbls. I will be making these A LOT from now on! Thanks! UPDATE: we are totally addicted to these veggies! Sometimes, instead of asparagus, I use green beans or carrots. If I use matchstick carrots, I add them during the last 15 minutes of baking. The vegetables go with everything but we especially like them with fish and couscous or long grain wild rice.
     

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