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Oven-Roasted Vegetables

1 medium zucchini, cut into bite-size pieces
1 medium summer squash, cut into bite-size pieces
1 medium red bell pepper, cut into bite-size pieces
1 medium yellow bell pepper, cut into bite-size pieces
1 pound fresh asparagus, cut into bite-size pieces
1 red onion
3 Tbsp extra-virgin olive oil
1 tsp salt
1/2 tsp freshly ground black pepper

Heat the oven to 450°F. Place the zucchini, squash, peppers, asparagus, and onion in a large roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasinally, until the vegetables are lightly browned and tender

Allowed on South Beach Phase 1.

Serves 4. Per serving: 170 calories, 5 g protein, 15 g carbohydrates, 11 g fat, 2 g saturated fats, 586 mg sodium, 0 mg cholesterol, 5 g fiber.

The South Beach Diet, p. 168