Fresh Start Bariatric Cookbook: Healthy Recipes to Enjoy Favorite Foods After Weight-Loss Surgery

Roasted Tomatoes, Peppers, and Zucchini with Italian Herbs



I know a lot of people who just don’t like vegetables. They have tried so many kinds and know the importance of getting them into a balanced diet (high in fiber, low in calories, rich in vitamins, minerals, and antioxidants), but they just can’t seem to force them down. When I ask how they usually eat vegetables, the response is often that the vegetables are boiled from a frozen package, or they try to eat them raw, like in a salad. Personally I hardly ever just steam vegetables—I think it gets a tad boring. My favorite way to enjoy vegetables is roasted. Roasting any vegetables in the oven brings out their natural sweet taste and all sorts of other flavors you didn’t even know were possible from something so simple. Try these roasted vegetables tonight, and you will instantly become a vegetable lover!

Nonstick cooking spray

1 medium zucchini

2 large tomatoes or 2 cups cherry tomatoes

2 red, green, yellow, or orange bell peppers, or a mix of two

2 tablespoons extra-virgin olive oil

1 teaspoon minced garlic

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon dried thyme

½ teaspoon dried rosemary

1 Preheat the oven to 425°F. Spray a large rimmed baking sheet with cooking spray.

2 To prepare the vegetables, cut off the ends of the zucchini, halve it lengthwise, and then cut lengthwise into thin slices. Remove the ends and cores from the tomatoes, and cut them into 2-inch chunks; if using cherry tomatoes, halve them. Remove the stems from the bell peppers, halve lengthwise, remove the seeds and ribs, and chop into 1-inch chunks.

3 Layer the vegetables on the baking sheet, and sprinkle them with the olive oil, garlic, oregano, basil, thyme, and rosemary. Use a spoon to mix the vegetables and seasonings well.

4 Roast for 20 to 25 minutes, stirring halfway through, until all the vegetables are tender.

5 Serve immediately.

Ingredient tip: Exchange the vegetables in this recipe for whatever is in season. I love roasting the vegetables in this recipe during the summer months, Brussels sprouts and squash in the fall, broccoli and cauliflower in winter, and asparagus in spring. You can even roast an entire head of cabbage simply by quartering it and sprinkling with olive oil, wrapping very tightly in aluminum foil, and tossing itin the oven for 45 minutes or on the grill.

Per Serving (½ cup): Calories: 47 Total fat: 3g Sodium: 5mg Total carbs: 4g Sugar: 2g Fiber: 1g Protein: 1g

Post-Op Servings

image ¼ cup serving image ½ to 1 cup serving