Weight Watchers Roasted Vegetable Medley
Enjoy a vibrant mix of oven-roasted vegetables that’s perfect for a healthy and delicious side dish. Low in points and big on flavor, this medley suits any meal.
Ingredients
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 1 small red onion, cut into wedges
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine bell peppers, zucchini, squash, onion, and tomatoes.
- Drizzle with olive oil, sprinkle garlic powder, salt, and pepper, then toss to coat.
- Spread vegetables evenly on the baking sheet and roast for 20–25 minutes, stirring halfway through.
- Drizzle with balsamic vinegar, toss gently, and serve warm.
Nutrition Information (per serving)
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| 80 | 4g | 10g | 2g |
Frequently Asked Questions
Can I use different vegetables?
Absolutely! Feel free to swap in your favorite veggies like carrots, broccoli, or eggplant.
How do I store leftovers?
Keep roasted veggies in an airtight container in the refrigerator for up to 3 days.
Can I meal prep this recipe?
Yes, roast a big batch and portion it into containers for easy grab-and-go sides.
Is this recipe vegan and gluten-free?
Yes, it’s naturally vegan and gluten-free, making it suitable for various dietary needs.
