Roasted Squash and Peppers Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 500°.
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.
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.
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.
Carbo rating: 7

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	20.34 Kcal (85 kJ)
Calories from fat	0.13 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	148.82mg	6%
Potassium	112.56mg	2%
Total Carbs	4.15g	1%
Sugars	2.83g	11%
Dietary Fiber	0.97g	4%
Protein	0.28g	1%
Vitamin C	62mg	103%
Vitamin A	1.5mg	49%
Iron	25.4mg	141%
Calcium	10.5mg	1%

Amount Per 100 g
Calories	23.37 Kcal (98 kJ)
Calories from fat	0.15 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	171.02mg	6%
Potassium	129.35mg	2%
Total Carbs	4.77g	1%
Sugars	3.25g	11%
Dietary Fiber	1.11g	4%
Protein	0.33g	1%
Vitamin C	71.3mg	103%
Vitamin A	1.7mg	49%
Iron	29.2mg	141%
Calcium	12.1mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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