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Oven Roasted Vegetables

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Oven Roasted Vegetables

Oven Roasted Vegetables

All About These Oven Roasted Vegetables

These Oven Roasted Vegetables are the best on the planet. I mean, seriously. They are. They take just a few minutes to throw together on a sheet pan, and everyone will rave about them. The red onion gets this amazing sweetness to it when it roasts, and is there anything better than a blistered grape tomato right out of the oven? I can’t think of one single thing. Finally, the gorgonzola cheese adds this nice creaminess and tanginess to the dish, and really provides a unique flavor profile.

The best part about this dish is that you can prep it ahead of time and let the vegetables marinate in all of the flavorful seasonings until you’re ready to put them in the oven. When I want to do this, I just toss everything together in a bowl, cover it with some plastic wrap, and store it in the fridge until I’m ready to roast them. Then I just spread it all out on a sheet pan and pop it in the oven… easy peasy!

Oven Roasted Vegetables

What You’ll Need

Equipment

  • Knife
  • Cutting board
  • Baking sheet

Ingredients

  • Zucchini
  • Squash
  • Red onion
  • Grape tomatoes
  • Avocado oil spray (or any cooking spray of your choice)
  • Salt
  • Pepper
  • Italian seasoning
  • Red pepper flakes, optional
  • Parmesan cheese
  • Gorgonzola cheese

How To Make These Oven Roasted Vegetables

Preheat your oven to 350 degrees. Next, spread the vegetables out on a baking sheet and toss with avocado oil spray, salt, pepper, Italian seasoning, red pepper flakes, and parmesan cheese. Bake for 25-30 minutes. Finally, sprinkle the gorgonzola cheese on top and put back into the oven for another minute or two until it starts to melt.

Nutritional Information

These Oven Roasted Vegetables make six servings. Each serving comes out to 140 calories, 2 WW Green SmartPoints®, 2 WW Blue SmartPoints®, and 2 WW Purple SmartPoints®.

Oven Roasted Vegetables

Oven Roasted Vegetables

These Oven Roasted Vegetables are so easy to throw together, and you can even prep them ahead of time if you wish. The roasted red onion, blistered grape tomatoes, and creamy gorgonzola cheese really come together well to make you want to go back for more!
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Servings: 6 servings

Equipment

  • Knife
  • Cutting board
  • Baking sheet

Ingredients

  • 1 zucchini sliced
  • 1 squash sliced
  • 1 red onion sliced
  • 1 pint grape tomatoes
  • Avocado oil spray (or any cooking spray of your choice)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons dried Italian seasoning
  • 1 teaspoon red pepper flakes, optional
  • 1/4 cup grated parmesan cheese
  • 2 ounces crumbled gorgonzola cheese

Instructions

  • Preheat your oven to 350 degrees.
  • Spread everything out on a baking sheet and toss with avocado oil spray, salt, pepper, Italian seasoning, red pepper flakes, and parmesan cheese.
  • Bake for 25-30 minutes.
  • Sprinkle the gorgonzola cheese on top and putback into the oven for another minute or two until it starts to melt.

Notes

These Oven Roasted Vegetables make six servings. Each serving comes out to 140 calories, 2 WW Green SmartPoints®, 2 WW Blue SmartPoints®, and 2 WW Purple SmartPoints®.
Recipe URL: https://cookingwithfudge.com/oven-roasted-vegetables/

Nutrition

Serving: 1serving | Calories: 140kcal | Carbohydrates: 22g | Protein: 6g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 601mg | Potassium: 791mg | Fiber: 5g | Sugar: 7g | Vitamin A: 14245IU | Vitamin C: 44mg | Calcium: 200mg | Iron: 2mg
Tried this recipe?Mention @CookingWithFudge or tag #CookingWithFudge!

Oven Roasted Vegetables

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