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 Recipe
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Low Calorie Roasted Vegetables
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
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.
Nutrition and Calories in Roasted Summer Vegetables
Low Sodium Tip: You can lower the sodium easily by making your own blends and just omit the salt from the recipe!
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Article History:
- Originally written and published July 19, 2023 by Audrey Johns
- Updated on April 3, 2024 by Audrey Johns
