This week, we’re making a Roasted Veggies recipe to help keep your macros in check and leave room for dessert (if it fits in your macros, of course). It’s easy, quick and very tasty.
Roasted Veggies, Heavy On Volume, Light On Calories
One of the best things about vegetable dishes, besides being loaded with nutrients, is they are low buck in calories but very filling.
Let’s compare 154 calorie’s worth of broccoli and pasta:
1lb broccoli: 154 cal, 1.7g fat, 30g carbs, 13g protein.
1.5oz pasta: 154 cal, .8g fat, 32g carbs, 5g protein
The broccoli will fill you a lot faster than that smidgeon of pasta! When you’re trying to control weight, volume counts.
A hearty serving of roasted veggies is great way to get your carbohydrate macros without bingeing on pasta and rice. Pair this dish with a lean protein of choice and it’s a flavorful, satisfying meal. And it only takes minutes to prepare!
For this Roasted Veggies recipe, we’re using zucchini, yellow squash, red bell pepper and onion. Of course you can add any of your favorite vegetables to this medley. Cauliflower and broccoli go great with it as well. If you have any favorite spices, you can toss in there. It’s a simple procedure of cutting them up, tossing them in a bowl with a splash of olive oil and seasonings and spreading them onto a sheet pan. Broil for a few minutes until they’re lightly browned. Delicious!
Roasted Veggies
Equipment
- Rimmed sheet pan or roasting pan
Ingredients
- 2 medium zucchini washed and sliced into 1/4 inch pieces (you can leave the skin on or peel it, whichever you prefer)
- 2 medium yellow squash washed and sliced into 1/4 inch piece (you can leave the skin on or peel it, whichever you prefer)
- 1 medium red bell pepper washed and sliced into 2 inch by 1/2 inch slices
- 1 medium yellow onion skins removed and chopped into 1 inch pieces
- 1 1/2 tbsp olive oil
- salt and pepper to taste
Instructions
- Put the sliced zucchini, yellow squash, red bell pepper and chopped onion into a large bowl.
- Drizzle with 1 1/2 tbsp olive oil.
- Add salt and pepper to taste.
- Pour the vegetables onto a sheet pan and spread them into a single layer.
- Place the baking sheet into the broiler and broil for 5-7 minutes, until the vegetables are slightly browned.
- Serve hot.
