A. Neomar Evies, Ph.D

* Docencia Universitaria (Pregrado): Facilitator of curricular units in the areas of: technology management, ICTs, applied computing, technology, administration, statistics, general management, Human Resources, Sports. Academic tutor and referee in different research works. Management of different eLearning tools.

* Docencia universitaria (Postgrado): Facilitator of curricular units in the areas from: Management and ICTs. Tutor and referee in different research projects.

* Investigación: Accredited active researcher in the area of technology management with various finished research products. Research Field: Management Technology in business organizations. Speaker at different events and conferences National and international. Author of academic books and different articles scientific investigation.

* Gerencia: Managerial positions and direction of work teams. Area coordinator technologies in different congresses, forums and scientific, academic and/or events sports at national and international level. Extensive experience designing and implementing technological projects, information systems, reengineering processes, projects feasible, model designs and organizational systems.

* Technology: Described below:

Oven Roasted Vegetables

In this new recipe input we bring you this oven roasted vegetables. A highly healthy food with 0% in cholesterol. So if you are on a diet or just want to eat healthy, this is a perfect meal that your metabolism needs.

Ingredients

  • 1 medium zucchini, cut into bite-size pieces
  • 1 medium summer squash, cut into bite-size pieces
  • 1 medium red bell pepper, cut into bite-size pieces
  • 1 medium yellow bell pepper, cut into bite-size pieces
  • 1 pound fresh asparagus, cut into bite-size pieces
  • 1 red onion
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1⁄2 teaspoon freshly ground black pepper

Instructions

Heat the oven to 450°F. Place the zucchini, squash, peppers, asparagus, and onion in a large roasting pan. Toss with the olive oil, salt, and pepper to mix and coat.

Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

Nutritional Information

  • 170 calories
  • 11 total fat (2 g sat)
  • 0 mg cholesterol
  • 15 g carbohydrate
  • 5 g protein
  • 5 g fiber
  • 586 mg sodium

And that’s it, you’re ready to devour the oven roasted vegetables… but share too.

Now, as it is said in the beginning, if you are on a diet, and are very picky about what you eat, we invite you to try our calorie calculator. With it you can get a custom estimation of how many calories you need to ingest daily.

oven roasted vegetables

Oven Roasted Vegetables

Yield: 4
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Easy low calorie recipe.

Ingredients

  • 1 medium zucchini, cut into bite-size pieces
  • 1 medium summer squash, cut into bite-size pieces
  • 1 medium red bell pepper, cut into bite-size pieces
  • 1 medium yellow bell pepper, cut into bite-size pieces
  • 1 pound fresh asparagus, cut into bite-size pieces
  • 1 red onion
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1⁄2 teaspoon freshly ground black pepper

Instructions

  1. Heat the oven to 450°F. Place the zucchini, squash, peppers, asparagus, and onion in a large roasting pan. Toss with the olive oil, salt, and pepper to mix and coat.
  2. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
Nutrition Information
Yield 4 Serving Size 4
Amount Per Serving Calories 170Total Fat 11gSaturated Fat 2gCholesterol 0mgSodium 586mgCarbohydrates 15gFiber 5gProtein 5g

Don’t forget to check out our other recipes.

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