Roasted Summer Vegetables
Wine Recommendation
Clos du Bois Chardonnay
Ingredients
- ¼ cup olive oil
- 3 Tbsp whole-grain mustard
- 2 Tbsp balsamic vinegar
- 3 cloves garlic, minced
- 1 tsp kosher salt
- 1 tsp pepper
- 2 zucchini
- 2 yellow squash
- ½ lb green beans, trimmed
- 1 red bell pepper, coarsely chopped
- 1 red onion, cut into wedges
- 2 Tbsp fresh thyme leaves
Instructions
- Preheat oven to 425°F. Whisk together oil, mustard, vinegar, garlic, salt, and pepper in a large bowl.
- Cut zucchini and yellow squash into 1-inch-thick slices; add to oil mixture along with green beans, bell pepper, and onion. Toss.
- Divide mixture between 2 large rimmed baking sheets; spread in a single layer.
- Bake 25 minutes or until vegetables are browned and tender; sprinkle with fresh thyme.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
105
|
105
|
| Fat (g) | 8 | 8 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 2 | 2 |
| Carb (g) | 8 | 8 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 360 | 360 |
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