Lemon Roasted Vegetables

Lemon Roasted Vegetables are 0 SmartPoints.

0 SmartPoints and 0 PointsPlus .. it just doesn’t get any better then that!  Of course this easy side dish also tastes delicious.  I made this for dinner the other night along with Grilled Maple Salmon and it was a great pairing.  This can easily go with any entree.  The lemon really gives it a bright flavor, especially if you squeeze some on top right before serving.

Lemon Roasted Vegetables

www.skinnymerecipes.com
Serves: 4, Calories 64, Fat 1 g, Sat Fat 0 g, Carbs 12 g, Fiber 6 g, Net Carbs 6 g, Sugars 6 g, Protein 3 g, WW PP 0, WW SP 0

Ingredients:

• 4 sprays olive oil cooking spray
• 1 zucchini, cut into rounds
• 1 yellow summer squash, cut into rounds
• 1 orange pepper, cut into strips
• 1/2 red onion, cut into strips
• 5 cloves of garlic, coarsely chopped
• 1 teaspoon fresh thyme, off stem
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon garlic powder
• Lemon, juice 1/2 and serve the other 1/2 with cooked veggies.

Directions:

Heat oven to 450 degrees F.

Put the veggies into a large mixing bowl.

Spray with cooking spray once and then mix, do this 3 more times.  Sprinkle with thyme, salt, pepper and garlic powder.  Add lemon juice from 1/2 lemon.  Mix again.

Using a silicone baking mat on a baking sheet, spread vegetables out on top of the mat.

Roast until the veggies are tender and golden brown.  Mix up the veggies every 10 minutes.  Cook for 30 minutes total.

Serve with sliced lemons from the other 1/2 of the lemon.

Lemon Roasted Vegetables

 

Save Print

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Author: Donna Anthony

Serves: 4

Ingredients

• 4 sprays olive oil cooking spray
• 1 zucchini, cut into rounds
• 1 yellow summer squash, cut into rounds
• 1 orange pepper, cut into strips
• ½ red onion, cut into strips
• 5 cloves of garlic, coarsely chopped
• 1 teaspoon fresh thyme, off stem
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• ⅛ teaspoon garlic powder
• Lemon, juice ½ and serve the other ½ with cooked veggies.

Directions

1. Heat oven to 450 degrees F.
2. Put the veggies into a large mixing bowl.
3. Spray with cooking spray once and then mix, do this 3 more times.  Sprinkle with thyme, salt, pepper and garlic powder.  Add lemon juice from ½ lemon.  Mix again.
4. Using a silicone baking mat on a baking sheet, spread vegetables out on top of the mat.
5. Roast until the veggies are tender and golden brown.  Mix up the veggies every 10 minutes.  Cook for 30 minutes total.
6. Serve with sliced lemons from the other ½ of the lemon.

3.5.3208