Directions:
- Preheat oven to 450°.
- Combine first 3 ingredients on a large jelly-roll pan. Drizzle with 1 teaspoon oil; toss well. Coat squash mixture with cooking spray; arrange in a single layer. Bake at 450° for 15 minutes. Add tomatoes; turn vegetables with a spatula. Bake 5 minutes or until lightly browned. Remove from oven; cool on a wire rack 10 minutes.
- Combine squash mixture, 1 teaspoon oil, olives, and remaining 5 ingredients in a bowl; toss gently. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.5 Kcal (387 kJ) | ||
| Calories from fat | 51.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 9% | |
|---|---|---|---|
| Sodium | 316.12mg | 13% | |
| Potassium | 65.76mg | 1% | |
| Total Carbs | 8.71g | 3% | |
| Sugars | 4.64g | 19% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 0.21g | 0% | |
| Vitamin C | 30.7mg | 51% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 12.8mg | 71% | |
| Calcium | 13.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 67.07 Kcal (281 kJ) | ||
| Calories from fat | 37.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 9% | |
|---|---|---|---|
| Sodium | 229.2mg | 13% | |
| Potassium | 47.68mg | 1% | |
| Total Carbs | 6.31g | 3% | |
| Sugars | 3.37g | 19% | |
| Dietary Fiber | 0.62g | 3% | |
| Protein | 0.15g | 0% | |
| Vitamin C | 22.3mg | 51% | |
| Vitamin A | 0.5mg | 25% | |
| Iron | 9.3mg | 71% | |
| Calcium | 9.9mg | 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.
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