Roasted Squash and Peppers

By dorchuk

The Complete Step-by-Step Low Carb Cookbook, Oxmoor House

2005

Ingredients

• 3 small yellow squash
• 3 small zucchini
• 2 red bell peppers
• Olive oil-flavored cooking spray
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon balsamic vinegar

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 500°.

2. Cut squash and zucchini in half crosswise. Cut halves lengthwise into 1/2-inch-thick wedges. Cut bell peppers into 2-inch-long strips. Set pepper strips aside.

3. Coat a large baking sheet with cooking spray. Place squash and zucchini in a single layer on baking sheet; coat vegetables with cooking spray. Sprinkle with oregano, salt, and pepper.

4. Bake at 500° for 5 minutes. Turn squash and zucchini gently; add pepper strips. Bake an additional 8 minutes or to desired degree of doneness. Transfer vegetables to a serving bowl. Add vinegar to vegetables, and toss gently.