Best Oven Roasted Vegetables South Beach Recipes

OVEN ROASTED VEGETABLES (SOUTH BEACH)

Oven Roasted Vegetables (South Beach) image

Make and share this Oven Roasted Vegetables (South Beach) recipe from Food.com.

Provided by dojemi

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 medium zucchini
1 medium summer squash
1 medium red bell pepper
1 medium yellow bell pepper
1 lb fresh asparagus
1 red onion, chopped
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

Preheat oven to 450 degrees.
Cut zucchini, summer squash, red pepper, yellow pepper and asparagus into bite-size pieces.
Put all vegetables in a large roasting pan, and toss with the oil, salt and black pepper.
Spread in a single layer.
Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.

OVEN ROASTED VEGETABLES- SOUTH BEACH PHASE 1

Oven Roasted Vegetables- South Beach Phase 1 image

Easy, delicious and healthy Oven Roasted Vegetables- South Beach Phase 1 recipe from SparkRecipes. See our top-rated recipes for Oven Roasted Vegetables- South Beach Phase 1.

Categories Vegetarian Meals Low Carb Low Carb Vegetarian Meals Side Dish Vegetarian Meals Side Dish

Yield 4

Number Of Ingredients 9

Ingredients

1 med zucchini
1 med yellow squash
1 med red bell pepper
1 med yellow bell pepper
1 pound asparagus
1 red onion
3 Tbsp Olive oil
1 tsp salt
1/2 tsp black pepper

Steps:

Heat oven to 450*F. Cut vegetables into bite size pieces. Place all vegetables in a large roasting pan. Drizzle with olive oil and sprinkle with salt and pepper, toss well to coat. Spread evenly in a single layer. Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.
Serves 4

Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories

OVEN-ROASTED VEGETABLES

Oven-Roasted Vegetables image

Get a tasty recipe for oven-roasted vegetables for easy weeknight meals.

Provided by Peggy Trowbridge Filippone

Categories Lunch Dinner Side Dish

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

1 medium zucchini , cut into bite-sized pieces
1 medium yellow summer squash, cut into bite-sized pieces
1 medium red bell pepper, cut into bite-sized pieces
1 medium yellow bell pepper, cut into bite-sized pieces
1 pound fresh asparagus, cut into bite-sized pieces
1 red onion, chopped
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

Gather the ingredients.
Preheat the oven to 450 F.
While the oven is preheating, prepare all the vegetables by cutting into bite-sized pieces.
Then, place the zucchini, squash, bell peppers, asparagus, and red onion in a large roasting pan, and toss with the olive oil, salt, and black pepper.
Spread vegetables in a single layer in the pan.
Roast in the oven for 30 minutes, stirring occasionally until the vegetables are lightly browned and tender.
Serve as a side to your choice of protein and enjoy. Source The South Beach Diet: The Delicious, Doctor-Designed, Foolproof Plan for Fast and Healthy Weight Loss by Arthur S. Agatston M.D. (Ballantine Books) Copyright 2003 by Arthur S. Agatston M.D. Reprinted with express written permission.

Nutrition Facts : Calories 167 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 2 g, Sodium 549 mg, Sugar 7 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g

OVEN-ROASTED VEGETABLES

Oven-Roasted Vegetables image

Garlic and other seasonings give great flavor to this colorful medley of vegetables at little cost. The pretty side dish from Sally Domark of Orland Hills, Illinois is tasty and inexpensive, too, at 33 cents a serving.

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 medium potatoes, peeled and cut into 1/2-inch cubes
2 medium carrots, cut into 1/2-inch slices
1 large zucchini, cut into 1/2-inch slices
1 large sweet red pepper, cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon each dried basil and oregano or 1 tablespoon minced fresh basil and oregano
1/2 teaspoon salt, optional
1/4 teaspoon pepper
2 garlic cloves, minced

Steps:

In a large bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat. , Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until tender.

Nutrition Facts : Calories 80 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

VEGETABLE MEDLEY SOUTH BEACH

Vegetable Medley South Beach image

SOUTH BEACH DIET This is easy and very good South Beach Diet recipe for this time of year ! Please try this on the grill, just use a aluminum pan and cover it with aluminum foil. Sooo good that way !

Provided by Carol Junkins

Categories Other Salads

Time 45m

Number Of Ingredients 9

Ingredients

1 medium zucchini, cut into bite-size pieces
1 medium summer squash, cut into bite-size pieces
1 medium red bell pepper, cut into bite-size pieces
1 medium yellow bell pepper, cut into bite-size pieces
1 lb fresh asparagus, cut into bite-size pieces
1 red onion, cut into bite-size pieces
3 Tbsp olive oil
1 tsp salt
1/2 tsp fresh ground black pepper

Steps:

1. Heat oven to 450 degrees. In a large roasting pan, combine the zucchini and summer squash, red and yellow peppers, asparagus, and onion. Add the olive oil, salt, and black pepper. Toss to mix and coat. Spread in a single layer. I also put little bits of butter chuncks on top and cover with tin foil for the grill in an aluminum throw away pan.
2. Roast for 30 minutes, stirring occasionally until the vegetables are lightly browned and tender.