Quick, easy - low calorie dish

[Ukase]

This is too easy, and pretty fast to prepare, although it will take about 30 minutes to cook. 

Take a zucchini, a summer squash or two, and slice them up, maybe 1/4 to 3/8 in. Not too thick, but certainly not too thin. Put them in a large bowl. Take maybe half an onion, doesn't matter what kind. If it's big, chop it in half. If it's small, use the whole thing. Slice it, approximately the same thickness, seperating the half-rings, place them in the bowl. Think "fajita style". 

Do the same with some peppers, green, red, whatever color you have around.the house. Add them to the bowl. 

Pour about 2 tablespoons of quality olive oil (or coconut oil if you like) then sprinkle some seasoning - I use Tony Chachere's or Cavendar's. (I get plenty of potassium, so I could care less about salt.) 

Mix up the seasoning, the oil and the veggies. Spread them out on a pan. My pan is lined with aluminum foil and they don't stick, presumably because of the oil. Use your best judgement. 

If you don't eat meat - bake them until they're the consistency you like. About 20-30 minutes at 325 fahrenheit is good to me. 

If you do eat meat, you could slice up some sausage, or you could dice up some ham, or you could use tofu, or regular beef or turkey meatballs - whatever you have lying around. Chicken, even. (you have to make sure that whatever you use is cooked, though - and some cuts of meat may not bake thoroughly in that time frame. So, if they're raw, be sure to cut them small. ) 

It's quick to prep  - literally takes me 2 minutes to chop up a few veggies and put them in a pan - then I can bake them in advance, or place the pan in the fridge if I want to bake it later and have it hot out of the oven. 

Very simple, very easy. The more colors you add, the more micronutrients (supposedly). 

[GershonSurge]

@Ukase

I love simple meals that take little preparation time. 

For most things that I'm going to bake in the oven without wrapping, I use parchment paper instead of aluminum foil. Just keep the oven temperature at or below 425. 

Depending on how much of the olive oil sticks to the veges, it could add about 138 calories to the dish with little nutritional benefit. I'd steam the same dish in my rice cooker and make rice or perhaps cubed potatoes at the same time. Add the seasoning after it's cooked and mix. It will stick to the moist veges and distribute the flavor throughout.