Roasted Squash Vegetable Medley
Butternut squash is a good source of vitamin A, vitamin C, and fiber.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 2 cup Butternut squash
- 1 cup Zucchini
- 1 cup Red bell pepper
- 1 cup Red onion
- 2 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and dice the butternut squash, zucchini, red bell pepper, and red onion.
- In a large bowl, toss the diced vegetables with olive oil, garlic powder, dried thyme, salt, and black pepper.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- Remove from the oven and let it rest for 5 minutes.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 8g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.