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Harvest Roasted Vegetables

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By Betty Crocker Kitchens
Updated Sep 8, 2010
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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!

Harvest Roasted Vegetables

  • Prep Time 10 min
  • Total 25 min
  • Servings 8
  • Ingredients 7
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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

Instructions

  • Step 
    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.
  • Step 
    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.

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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