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Roasted Peppers Squash and Zucchini Recipe

Looking for an easy Roasted Peppers Squash and Zucchini recipe? Learn how to make Roasted Peppers Squash and Zucchini using healthy ingredients.


Submitted by jdwolverton

Makes 8 servings



Roasted instead of boiling or pan frying adds a change of pace.

Recipe Ingredients for Roasted Peppers Squash and Zucchini

4 oz green bell pepper
4 oz orange bell pepper
4 oz yellow bell pepper
6 oz yellow squash
6 oz zucchini
1 tbsp light margarine
2 tsp olive oil
1/2 tsp ground black pepper
1 tsp rosemary
3 oz red onion

Recipe Directions for Roasted Peppers Squash and Zucchini

Chop and slice all vegetables into a 2 quart casserole pan. Add the spices, margerine and oil on top. Mix with a slotted spoon. Roast at 400 degrees until tender. About 40 minutes.
Categories

Side Dish

Nutrition Facts
Serving Size 98.8g
Amount Per Serving
Calories
48
Calories from Fat
25
% Daily Value*
Total Fat
2.8g
4%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
23mg
1%
Potassium
220mg
6%
Total Carbohydrates
5.2g
2%
Dietary Fiber
1.6g
6%
Sugars
3.0g
Protein
1.1g
Vitamin A 30% Vitamin C 104%
Calcium 1% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • Low in sodium
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • High in riboflavin
  • High in thiamin
  • Very high in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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