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!

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®.