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In the fridge: two large zucchinis and two red bell peppers, left over from another dish that ended up using less veggies than planned. In the pantry: a large onion. So I sliced the veggies, sprayed with olive oil, sprinkled with seasonings and roasted in a hot oven. Add some well-seasoned, baked meatballs (baked in the same hot oven) and brown rice and you have a simple, delicious dinner that everyone enjoys – yes, even the picky ten years old.
Makes 4 servings
New quantity:
Total time: 40 minutes
Prep: 10 minutes
Cook: 30 minutes
Ingredients
2 large zucchinis, unpeeled
2 large red bell peppers
1 large onion
Olive oil cooking spray
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dry oregano
Directions
1. Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with olive oil spray.
2. Slice vegetables into thick, 1-inch slices. Arrange in a single layer on baking sheet. Spray with olive oil spray and sprinkle with the seasonings.
3. Roast 20 minutes. Remove baking sheet from oven, turn veggies to other side, spray with more olive oil spray and roast 20 more minutes, or until tender and browned. Serve immediately.
Nutrition per serving
(I calculated the olive oil spray as 1 tablespoon olive oil)
Calories 96.9
Total Fat 3.9 g
Saturated Fat 0.5 g
Cholesterol 0.0 mg
Sodium 159.1 mg
Total Carbohydrate 14.9 g
Dietary Fiber 3.4 g
Sugars 2.9 g
Protein 3.4 g
Weight Watchers Points Plus: 3 points
I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
