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Post by KathyInArkansas on Jul 23, 2014 8:18:42 GMT -5
This looks yummy to me and I'ma gonna try it... Instead of the canola oil, I'll use olive oil. and instead of the dried basil I'll use dried Italian spices. Also, I cut the onion in thin wedges instead of slices. www.readyseteat.com/recipes-Italian-Roasted-Vegetables-6086.html?utm_source=taboola&utm_medium=taboola&utm_campaign=taboola#review-anchor_44091462Ingredients 1 medium zucchini, sliced 1/4-inch thick 1 medium yellow summer squash, sliced 1/4-inch thick 1 medium red onion, sliced 1/4-inch thick 1 tablespoon Pure Wesson® Canola Oil 1/4 teaspoon dried basil 1/4 teaspoon salt 1/8 teaspoon ground black pepper Directions Preheat oven to 425°F. Combine all ingredients in large bowl; toss to coat. Spread vegetables in single layer in shallow baking pan. Bake 12 minutes or until crisp tender, turning once. Nutrition Information* Serving Size 4 servings (3/4 cup each) Calories 57
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