Roasted summer vegetables
0
Points®
Temps total: 40 min • Préparation: 10 min • Cuisson: 30 min • Portions: 4 • Difficulté: Facile
Use these vegetables as the base of pureed sauces or soups, chopped in pasta recipes or egg dishes, or layered on sandwiches or burgers.
Ingrédients
Olive oil cooking spray
6 spray(s)
Cherry tomatoes
2 cup(s)
Zucchini
1 large, cut into long thick strips
Red bell pepper
1 medium, cored and cut into thick strips
Heirloom tomato
1 medium, cut into thick slices
Kosher salt
1½ tsp(s), or to taste
Red pepper flakes
⅛ pinch(es), or to taste
Instructions
1
Preheat oven to 425°F. Coat a large sheet pan with cooking spray.
2
Place vegetables in an even layer on prepared pan, coat with cooking spray, and sprinkle with kosher salt and red pepper flakes to taste. Roast until browned in spots, flipping and tossing once halfway through, about 30 minutes.
3
Serving size: 1/4 of vegetables
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