Italian

Roasted Broccoli with Squash and Peppers takes 10 minutes to prepare.

Roasted Broccoli with Squash and Peppers takes 40 minutes to cook.

Roasted Broccoli with Squash and Peppers makes 2 servings.

The ingredients for Roasted Broccoli with Squash and Peppers are:

1 cup broccoli florets, defrosted if frozen
1 medium yellow squash, sliced about 1/2" thick
1/2 cup green bell pepper strips
1/2 cup red bell pepper strips
about 6 cherry tomatoes, halved
sea salt
Italian Seasoning
.5 tbsp olive oil

Here is how you make Roasted Broccoli with Squash and Peppers:

Preheat oven to 425 F. On a foil lined baking dish with sides, pour the olive oil. Dump all the veggies except the tomatoes on the tray and mix, using your hands, until well coated with the oil. Sprinkle a bit of salt over the top, and the Italian Seasoning, too. Mix again using your hands until well coated. Spread veggies out and put in the oven for 30 minutes, stirring occasionally. Remove from the oven, and add the cherry tomatoes. Roast another 10 minutes, then remove from oven. I like this cold wrapped in a tortilla with hummus, or hot as a side dish to fish/etc. Serves 2, about 1 cup each. Number of Servings: 2Recipe submitted by SparkPeople user PESCETARIAN.

The nutritional information for Roasted Broccoli with Squash and Peppers is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 89.8

• Total Fat: 4.0 g
• Cholesterol: 0.0 mg
• Sodium: 270.5 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 3.9 g
• Protein: 3.7 g

Roasted Broccoli with Squash and Peppers is Italian cuisine.

The dietary needs meet for Roasted Broccoli with Squash and Peppers is Vegan