These Low Calorie Roasted Summer 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.
I really recommend making these ranch seasoned, but if you don’t like ranch seasoning (I supply a homemade version) you can also use my taco, Italian or my homemade seasoning salt.
Low Calorie Roasted Summer Vegetables
What You’ll Find in this Article:
Ingredients in Healthy Roasted Summer Vegetables
I have a personal preference to red bell peppers, but you can use your favorite color or bell peppers in this recipe!
You can also swap out the yellow squash for more zucchini (which is great in zucchini season!) And use any color of onion you prefer.
Shopping List for Healthy Roasted Summer Veggies:
- Zucchini
- Yellow squash
- Red onion
- Red bell pepper
- 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
How to Make Healthy Roasted Summer Veggies
I love using parchment paper in this recipe. It means I don’t need as much oil as the parchment paper stops the veggies from sticking to the baking sheet. This save both calories and money!
But admittedly, I really love that it cuts down the clean up time. All you need to do is throw away the parchment paper, that’s all the cleanup you will need to do!
How to Make Healthy Summer Roasted Veggies:
- 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.
Low Calorie Roasted Summer Vegetables Recipe
This low calorie recipe for summer vegetables is a great way to use all the wonderful seasonal veggies in your garden, or on sale at the store. I noted some swaps above in the “Ingredients” section, so you can use the veggies you prefer or have extras of.
More Low Calorie Sides:
Low Calorie Roasted Summer 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
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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