| 1 |
large |
red bell pepper, cut into 1-inch squares |
| 1 |
|
yellow bell pepper, cut into 1-inch squares |
| 1 |
large |
red onion, cut into 8 wedges |
| 1 |
med. |
zucchini, unpeeled, cut into 1/2-inch slices |
| 1 |
med. |
yellow summer squash, unpeeled, cut into 1/2-inch slices |
| 3 |
Tbsp. |
olive oil |
| 2 |
tsp. |
fresh minced rosemary |
| 1 |
tsp. |
fresh minced thyme |
|
|
Salt and ground black pepper to taste (optional) |
| 3 |
cups |
chopped romaine lettuce |
- Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Set aside.
- In a large bowl, mix the red and yellow bell peppers, red onion, zucchini, yellow summer squash, olive oil, rosemary, thyme, and, if desired, salt and pepper. Toss well to coat.
- Spread the vegetables in one layer on the prepared baking sheets. Roast the vegetables for 25 to 30 minutes until the vegetables are browned.
- Line a platter with the romaine lettuce. Top with the warm roasted vegetables. Drizzle with balsamic vinegar. If desired, garnish with basil leaves.
Feel-Full Factor: Fiber-rich nonstarchy veggies that are moderate in phosphorus and potassium, such as bell peppers and summer squash, keep you satisfied.
