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Oven-Roasted Vegetables

1 zucchini, cut into bite size piece

1 summer squash, cut into bite-size pieces

1 red bell pepper, cut into bites size pieces

1 yellow bell pepper, cut into bite-size pieces

1 pound fresh asparagus, cut into bite- size pieces

1 red onion, cut into wedges

3 Tbsp extra-virgin olive oil

1 tsp fresh thyme

1 tsp salt

1/2  tsp freshly ground black pepper

2 cloves of garlic minced



back home

Heat the oven to 450 F. Place the zucchini, squash, peppers, asparagus and onion in a large roasting pan. Toss with the olive oil, garlic, thyme, salt and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, unit the vegetables are lightly browned and tender. Serves 4

Nutrition Info: Cals 170, Total Fat 11g, Sat Fat 2g, Chol 0mg, Sodium 586mg, Fiber 5g, Carbs 15g, Pro 5g