Roasted Autumn Vegetables

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Roasted Autumn Vegetables

Source: Taste of Health

 

2 ears of sweet corn on the cob, shucked and washed

1 large or 2 medium zucchini, quartered lengthwise

2 medium yellow summer squash, quartered lengthwise

2 medium to small turnips, peeled and cut into 4 wedges

1 large red onion, cut into 4 wedges

6 - 8 tablespoons olive oil

Salt

 

Wash and cut vegetables according to directions. Place veggies into a

9 x 13-inch baker, drizzle with oil and salt to taste. Broil on low

for 35 - 40 minutes, turning vegetables every 5 or 6 minutes.

Vegetables are done when they begin to brown and look roasted.

 

Serves: 13

 

Calories per serving: 92