Shopping List | Main Day Prep | Main Day Meals

Roasted Vegetables

Yield 4 servings
Prep time
10 Min
Cook time
35 Min
Total time
45 Min

Ingredients

Instructions

  1. Preheat the oven to 400 degrees F. Cover two sheet pans with parchment paper.
  2. On a cutting board, slice the red onion by cutting the onion in half, removing the outer skin, and slicing into strips. Place on one side of a sheet pan. Add the cherry tomatoes to the other side in one layer.
  3. For the zucchini and squash, slice by removing the heads and base, cut them long ways, and then cut them into half moons about 1/4” thick. Place on the other sheet pan. Spray or cover evenly with olive oil, and season the zucchini and squash with garlic powder, salt, and pepper.
  4. Cook for 30 minutes (no stirring needed). Every 5 minutes after that, check on the veggies, and remove any that are well roasted (the onions often cook a bit faster and probably need to be removed first). Set a timer and continue with your Main Day while the veggies roast.
  5. Remove once all are browned and let cool.
  6. Put roasted tomatoes and onions in one container, and the zucchini/squash in another before refrigerating.

Nutrition Facts

Calories

188

Fat

8 g

Sat. Fat

1 g

Carbs

23 g

Fiber

6 g

Net carbs

23 g

Sugar

18 g

Protein

8 g

Sodium

105 mg

Cholesterol

0 mg