How To Make Roasted Peppers and Summer Squash
Enjoy spiciness and smokiness in every bite with these roasted peppers and summer squash, tossed in a rich chili pepper paste, for a delectable side dish!
Preparation: 10 minutes
Cooking: 45 minutes
Total: 55 minutes
Serves:
Ingredients
- 2bell peppers
- 2Italian frying peppers
- 2yellow squash
- 2garlic cloves
- 2tbspharissa
- 2tbspextra virgin olive oil
- salt
Instructions
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Preheat the oven to 375 degrees F.
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In a bowl, toss the peppers, squash and garlic with the harissa and oil and season with salt. Spread the vegetables on a large rimmed baking sheet.
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Roast in the center of the oven for 45 minutes, or until softened and browned in spots.
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Transfer the vegetables to a bowl and serve warm or at room temperature. Enjoy!
Nutrition
- Calories: 116.05kcal
- Fat: 4.83g
- Saturated Fat: 0.68g
- Monounsaturated Fat: 3.32g
- Polyunsaturated Fat: 0.58g
- Carbohydrates: 18.81g
- Fiber: 3.38g
- Sugar: 2.28g
- Protein: 1.82g
- Sodium: 496.88mg
- Calcium: 54.78mg
- Potassium: 649.28mg
- Iron: 1.32mg
- Vitamin A: 92.86µg
- Vitamin C: 84.22mg
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