Italian Roasted Vegetables

By ldelmas

Ingredients

• 1 medium zucchini, sliced 1/4-inch thick
• 1 medium yellow summer squash, sliced 1/4-inch thick
• 1 medium red onion, sliced 1/4-inch thick
• 1 tablespoon Pure Wesson® Canola Oil
• 1/4 teaspoon dried basil
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Preparation

Step 1

Nutrition Information*

Serving Size
4 servings (3/4 cup each)

Calories
57

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Directions

Preheat oven to 425°F. Combine all ingredients in large bowl; toss to coat.

Spread vegetables in single layer in shallow baking pan. Bake 12 minutes or until crisp tender, turning once.

Nutrition Information
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Amount per Serving

Calories
57

% Daily Value*

Total fat
4 g
6%

Saturated fat
0 g
2%

Cholesterol
0 mg
0%

Sodium
148 mg
6%

Carbohydrate
6 g
2%

Dietary fiber
2 g
6%

Sugars
3 g
0%

Protein
1 g
2%

Vitamin A

12%

Vitamin C

17%

Calcium

3%

Iron

2%

* Percent Daily Values are based on a 2,000 calorie diet.
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