Budget Bytes · by Beth Moncel★ 4.5 (14)
Roasted Summer Vegetables
NUTRITION · PER SERVING50M COOK
CAL 6%·PRO 5%
CARBS 15G47% OF CAL
3G FIBER0G ADDED9G INTRINSIC3G OTHER9G TOTAL SUGAR
FAT 7G51% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh summer vegetables like zucchini, squash, and peppers roasted together until tender and caramelized. A simple side that can also enhance other dishes or be eaten alone.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 zucchini (about 1.25 lbs.) ($1.22)
- 1 yellow squash (about 0.5 lbs.) ($0.48)
- 1 small red onion (about 0.5 lbs.) ($0.70)
- 1 red bell pepper ($1.79)
- 2 Tbsp olive oil ($0.26)
- 1 tsp dried basil ($0.10)
- salt and pepper to taste ($0.05)
- 1/4 cup chopped fresh parsley (optional) ($0.25)
At a glance
PER SERVING · TIME 50M
CAL 6%·PRO 5%
CARBS 15G47% OF CAL
3G FIBER0G ADDED9G INTRINSIC3G OTHER9G TOTAL SUGAR
FAT 7G51% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 195mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 626mg
- Calcium
- 58mg
- Iron
- 0.78mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 195MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.