Herb Roasted Summer Squash

Name: Herb Roasted Summer Squash
Yield: 4 servings
Ingredients: 1 medium zucchini, cut into 1/4 in slices; 1 summer squash, cut into 1/4 in slices; 15 -20 grape tomatoes, sliced in half (or in thirds); 1/2 teaspoon dried rosemary, crushed; 1 teaspoon parsley (dried); 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon olive oil

Vegan Vegetarian

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Ingredients

1 medium zucchini, cut into 1/4 in slices
1 summer squash, cut into 1/4 in slices ⓘ
15 -20 grape tomatoes, sliced in half (or in thirds) ⓘ
1/2 teaspoon dried rosemary, crushed ⓘ
1 teaspoon parsley (dried) ⓘ
1/4 teaspoon salt ⓘ
1/4 teaspoon pepper ⓘ
1 tablespoon olive oil ⓘ

Instructions

Combine first 7 ingredients in large bowl. Add a bit of onion if you like.
Drizzle with olive oil and toss.
Place vegetables in a single layer in a greased baking pan.
Baked, uncovered at 450 for 10-15 minutes or until lightly brown and tender.

Nutrition & Diet Analysis (per serving)

337 kcal 17% DV

Protein Fat Carbs

Macronutrients

Protein 9.6g 19% DV

Total Fat 28g 36% DV

Carbs 18.7g 7% DV

Fiber 13.3g 47% DV

Sugar 1.5g 3% DV

Electrolytes

Sodium 9858.8mg 100% DV

Potassium 1908.5mg 41% DV

Vitamins & Minerals

Vitamin A 44.3mcg 5% DV

Vitamin C 70.6mg 78% DV

Calcium 140.8mg 11% DV

Iron 15.7mg 87% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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