Skinny Points Recipes » Roasted Vegetable Medley
Roasted Vegetable Medley

Roasted Vegetable Medley



  1. Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
  2. Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
  3. Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Nutritional information

1 Serving
Servings Per Recipe: 6
Amount Per Serving

Calories: 191
Calories from Fat: 45

  • Total Fat: 5
  • Saturated Fat: 0.7
  • Cholesterol: 0
  • Sodium: 257
  • Total Carbohydrates: 34.6
  • Sugars: 5.5
  • Dietary Fiber: 7.5
  • Protein: 4

SmartPoints: 6

All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.

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