Saturday, August 16, 2008

Oven Roasted Veggies

I’ve started eating like an adult instead of a 12 yr old, and with the help of my Tweightloss friends, I hope to start losing some of this post-baby, post-surgery weight I’ve put on.  And maybe some more.  Here's what I made the other night, along with a grilled chicken breast. It was DELICIOUS.

Also, it's my entry for this week's Photohunter theme, "Colorful".


  • 1 lg. italian pepper
  • 1 red onion
  • 1 red pepper
  • 1 yellow squash
  • 2 tbsp low-fat salad dressing

Spread the salad dressing over the foil line baking sheet. Spread veggies out in a single layer. Bake for 30 minutes on 400°. Serves 2.


crazy working mom said...

Oh my...I haven't had breakfast yet this morning and this is making my tummy growl a bit! This looks delicious, absolutely fabulous!!!

Hope you can come by and visit my colorful shot.

Abbreviated said...

Looks yummy & easy !

mommyto2 said...

I make one very similar. Zucchini, squash, red onion, and orange pepper, but I like to saute it in a wee bit of evoo and season with a garlic/pepper blend. Just yummy! and super quick to saute.

Garden Gnome said...

Oh that looks lovely! So bright and colourful. We do something similar quite often but like mommyto2 said, we use EVOO.

dawn said...

Yum! I love grilled vegetables like that. A good colourful choice for the theme.

Rich Dansereau said...

This sounds awesome! I have my own garden where I grow tons of organic veggies; they are so fresh and taste so good. I think I will try this tonight and if there are left-overs they would make a great wrap for tomorrow!

Lidian said...

This is the greatest! I could eat roast veggies every night - the salad dressing instead of olive oil is a fantastic idea. I know what I'll be having for dinner tomorrow!

Kim said...

Such pretty colors!