Lemon-Pepper Summer Vegetables

Makes 6 servings, ½ cup each

Ingredients:
2 zucchini, cut into ½ inch rounds
2 squash, cut into ½ inch rounds
½ bunch broccoli florets (about 1 cup), cut into bite-size pieces
1 tablespoon canola or olive oil
¼ teaspoon salt
1 teaspoon black pepper, divided
2 tablespoons plus 1 teaspoon lemon juice, 1 lemon

Directions:

1. Preheat oven to 400°F.
   
2. Place vegetables in a 9 by 13 baking dish.
   
3. Drizzle with oil and add salt, ½ teaspoon black pepper, and 2 tablespoons lemon juice. Toss to coat.
   
4. Roast for 30 minutes, stirring after 10 minutes.
   
5. Before serving add ½ teaspoon black pepper and 1 teaspoon of lemon juice.
   

Nutrition Information
Calories: 60
Total Fat: 4 grams
Saturated Fat: 0.5 grams
Sodium: 125 mg
Total Carbohydrate: 5 grams
Protein: 2 grams

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