This medley of roasted vegetables is easy to make and packed with flavour. Best of all — It's a light dish.
- Portion size 8 servings
Ingredients
Method
Halve squash and remove seeds. Remove tough outer leaves from fennel; halve lengthwise and remove core. Cut squash and fennel into 1/2-inch (4 cm) chunks; place in large bowl. Cut onion lengthwise into thin wedges; add to bowl. (Make-ahead: Cover and refrigerate for up to 1 day.)
Add oil, herbes de Provence, salt and pepper to bowl; toss to combine. Spread on greased foil-lined baking sheet. Bake in 425°F (220°C) oven for 45 to 60 minutes or until lightly browned and tender.
Nutritional facts <b>Per Serving:</b> about
- Sodium 163 mg
- Protein 2 g
- Calories 90.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 15 g
%RDI
- Iron 5.0
- Folate 12.0
- Calcium 5.0
- Vitamin A 56.0
- Vitamin C 28.0
