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Sheet-Pan Roasted Summer Vegetables
BETTY CROCKER12Ingredients
55Minutes
180Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 medium zucchini (cut lengthwise in half, then cut crosswise into 1-inch slices, 3 1/2 cups)
- 2 yellow summer squash (medium, cut lengthwise in half, then cut crosswise into 1-inch slices, 3 1/2 cups)
- 1 red bell pepper (medium, cut into 1-inch pieces, 1 1/2 cups)
- 1 red onion (medium, cut into 1-inch wedges, 2 cups)
- 1 cup cherry tomatoes (halved)
- 4 Tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 cloves garlic (finely chopped)
- 2/3 cup panko (Progresso™ plain, crispy bread crumbs)
- 2 tsp. lemon zest
- 1/4 cup fresh basil (chopped)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium600mg25% |
| Potassium580mg17% |
| Protein3g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber3g12% |
| Sugars8g |
| Vitamin A35% |
| Vitamin C130% |
| Calcium6% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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