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Roasted Vegetables Recipe

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This recipe for Roasted Vegetables is from AdvoCare 24 Day Challenge Cookbook 4 Winners, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups zucchini (1 inch dice)
2 cups yellow squash (1 inch dice)
2 medium Vidalia/sweet onions (roughly chopped)
1 cup cherry or Roma tomatoes (sliced)
2 tsp coconut oil
Sea salt and pepper (to taste)
Directions:
Directions:
Place zucchini, squash, and onion in a large Ziploc bag. Add melted coconut oil and shake to coat vegetables. Place vegetables on a large jelly roll pan that has been lightly greased with no fat/ no calorie cooking spray. Sprinkle very lightly with sea salt and pepper to taste. Bake at 450 degrees for 10-15 minutes watching carefully and stirring occasionally to prevent burning. Add tomatoes and cook for 5 more minutes or until tomatoes are starting to wilt and are heated through. Serve immediately.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
*You can experiment/add all kinds of other vegetables to this such as asparagus, carrots, etc.

 

 

 

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