These Low Calorie Roasted Vegetables are just 16 calories per 1/2 cup, and they come with lots of yummy seasoning options including my famous Ranch Seasoning! Best of all, you can have the entire batch for less than 200 calories, and that’s 6 cups of veggies, which it practically impossible to eat.

Ingredients You’ll Need:

2 medium sized zucchini
2 medium sized yellow squash
1 red onion
1 red bell pepper
1 tablespoon Homemade Seasoning (see recipe card)
Olive Oil Spray

Low Calorie Roasted Vegetables

Healthy Roasted Veggies Meal Prep & Storage

Meal Prep – You can chop up the vegetables and add to a baking dish or gallon freezer bag, toss with seasoning blend and place in the fridge for 2-3 days until you are ready to cook. Freezing them will make the mushy.
Storage – Leftovers can be covered and placed in the fridge for 5-6 days and in the fridge for one month. They are best in the fridge though.
Reheating – You can microwave for 1-2 minutes or add to a oven at 350 degrees and bake for 15 minutes (this will help crisp them up)

Low Calorie Roasted Vegetables

More Low Calorie Sides:

Low Calorie Roasted Vegetables

Lose Weight By Eating

These Low Calorie Roasted Summer Vegetables are just 16 calories per 1/2 cup! They are perfect when your garden is overflowing, or all the yummy summer veggies are on sale.

I love these tossed in my Homemade Ranch Seasoning, but I supplied 4 homemade seasonings you can choose form so you can make it your favorite flavors.

Special Tip: These are so low in calories you can have more than just one serving. In fact you can east the entire batch for just 192 calories!

5 from 1 vote

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Prep Time 10

Cook Time 7

Total Time 17

Course Side Dish

Cuisine American

Servings servings

Calories 16 kcal

Equipment

Ingredients

2 medium sized zucchini
2 medium sized yellow squash
1 red onion
1 red bell pepper
1 tablespoon Homemade Seasoning see below
Olive Oil Spray

Seasoning Blends (choose one):

Homemade Ranch Seasoning
Homemade Taco Seasoning
Seasoning Salt
Italian Seasoning plus 1/4 teaspoon salt

Instructions

Preheat oven to 450° and line a rimmed baking sheet with parchment paper.
Cut the ends off the zucchini and yellow squash, then slice in half down the middle. Cut into 1/2 inch half-moons, and place in a large bowl.
Cut the red onion and the bel pepper into small bite-sized pieces (about the same size as the squash).
Sprinkle the cut vegetables with your chosen seasoning, and toss together.
Arrange the vegetables on the prepared baking sheet so they are not overlapping.
Spray the tops of the veggies with olive oil, and place in the oven.
Bake for 5 minutes, then broil for 2-3 minutes (watch closely) until browned and crispy around the edges.
Serve hot, or cool and add to salads in place of croutons.

Nutrition

Calories: 16kcalCarbohydrates: 3.2gProtein: 0.8gFat: 0.1gSaturated Fat: 0gCholesterol: 0mgSodium: 58mgPotassium: 118mgFiber: 0.9gSugar: 1.6gCalcium: 11mgIron: 0mg

Keyword chocolate chip zucchini muffins, Healthy Roasted Summer Vegetables, Low Calorie Roasted Summer Vegetables, yellow squash

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About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.