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Roasted Squash and Peppers

Roasted Squash and Peppers
Roasted Squash and Peppers is a gluten free, primal, and fodmap friendly side dish. One portion of this dish contains about 4g of protein, 1g of fat, and a total of 72 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up balsamic vinegar, squash, pepper, and a few other things to make it today.

Instructions

1
Preheat oven to 50
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OvenOven
2
Cut squash and zucchini in half crosswise.
Ingredients you will need
ZucchiniZucchini
SquashSquash
3
Cut halves lengthwise into 1/2-inch-thick wedges.
4
Cut bell peppers into 2-inch-long strips. Set pepper strips aside.
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Bell PepperBell Pepper
PepperPepper
5
Coat a large baking sheet with cooking spray.
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Cooking SprayCooking Spray
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Baking SheetBaking Sheet
6
Place squash and zucchini in a single layer on baking sheet; coat vegetables with cooking spray.
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Cooking SprayCooking Spray
VegetableVegetable
ZucchiniZucchini
SquashSquash
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Baking SheetBaking Sheet
7
Sprinkle with oregano, salt, and pepper.
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OreganoOregano
PepperPepper
SaltSalt
8
Bake at 500 for 5 minutes. Turn squash and zucchini gently; add pepper strips.
Ingredients you will need
ZucchiniZucchini
PepperPepper
SquashSquash
Equipment you will use
OvenOven
9
Bake an additional 8 minutes or to desired degree of doneness.
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OvenOven
10
Transfer vegetables to a serving bowl.
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VegetableVegetable
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BowlBowl
11
Add vinegar to vegetables, and toss gently.
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VegetableVegetable
VinegarVinegar
12
carbo rating: 7
DifficultyHard
Ready In45 m.
Servings4
Health Score68
Dairy FreeGluten FreeLow FodmapVeganVegetarianVery Healthy
DietsGluten FreeDairy FreeLacto Ovo VegetarianFodmap Friendly
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