Oven-Roasted Vegetables

Roasted root vegetables
Anthony-Masterson / Getty Images
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 servings
Nutrition Facts (per serving)
167 Calories
11g Fat
16g Carbs
5g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 167
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 549mg 24%
Total Carbohydrate 16g 6%
Dietary Fiber 5g 18%
Total Sugars 7g
Protein 5g
Vitamin C 124mg 622%
Calcium 73mg 6%
Iron 2mg 11%
Potassium 711mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There isn't a better way to enjoy the rainbow of fresh produce than with simple, straightforward oven-roasted vegetables. In this recipe, oven roasting with a splash of extra-virgin olive oil caramelizes and brings out the flavor of zucchini, squash, bell peppers, asparagus, and onion.

This particular blend of vegetables works really well together, and fresh veggies are always best, However, if you're craving these summertime vegetables out of season, try opting for flash frozen vegetables. They may not be as crisp as fresh veggies once they've thawed, but they tend to hold on to their nutritional value better than produce that has been harvested and imported out of season.

While this recipe was adapted from Dr. Arthur Agatston's The South Beach Diet for phase 1 of the program, you definitely don't have to be on the famous diet to enjoy this colorful and delicious side dish.


  • 1 medium zucchini, cut into bite-sized pieces

  • 1 medium yellow summer squash, cut into bite-sized pieces

  • 1 medium red bell pepper, cut into bite-sized pieces

  • 1 medium yellow bell pepper, cut into bite-sized pieces

  • 1 pound fresh asparagus, cut into bite-sized pieces

  • 1 medium red onion, chopped

  • 3 tablespoons extra-virgin olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 450 F.

  3. While the oven is preheating, prepare all the vegetables by cutting into bite-sized pieces.

  4. Then, place the zucchini, squash, bell peppers, asparagus, and red onion in a large roasting pan, and toss with the olive oil, salt, and black pepper.

  5. Spread vegetables in a single layer in the pan.

  6. Roast in the oven for 30 minutes, stirring occasionally until the vegetables are lightly browned and tender.

  7. Serve as a side to your choice of protein and enjoy.


The South BeachDiet: The Delicious, Doctor-Designed, Foolproof Plan for Fast and Healthy Weight Loss by Arthur S. Agatston M.D. (Ballantine Books)

Copyright 2003 by Arthur S. Agatston M.D. Reprinted with express written permission.

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