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Nutrition Facts

  Servings Per Recipe: 8
  Serving Size: 1 serving

Amount Per Serving
  Calories 121.2
  Total Fat 7.1 g
      Saturated Fat 1.0 g
      Polyunsaturated Fat 0.7 g
      Monounsaturated Fat 4.8 g
  Cholesterol 0.0 mg
  Sodium 947.8 mg
  Potassium 784.1 mg
  Total Carbohydrate 15.0 g
      Dietary Fiber 5.2 g
      Sugars 1.9 g
  Protein 3.7 g
  Vitamin A 26.0 %
  Vitamin B-12 0.2 %
  Vitamin B-6 13.3 %
  Vitamin C 53.8 %
  Vitamin D 6.6 %
  Vitamin E 5.8 %
  Calcium 6.9 %
  Copper 16.4 %
  Folate 12.4 %
  Iron 9.6 %
  Magnesium 11.9 %
  Manganese 23.8 %
  Niacin 12.8 %
  Pantothenic Acid     9.5 %
  Phosphorus     12.1 %
  Riboflavin 14.2 %
  Selenium 6.5 %
  Thiamin 9.3 %
  Zinc 4.2 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in End-of-Summer Roasted Veggies

View the full End-of-Summer Roasted Veggies Recipe & Instructions
Submitted by: VEGGIEDOC4LIFE

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of End-of-Summer Roasted Veggies

57 calories of Olive Oil, (0.03 cup)

18 calories of Fennel, (0.25 bulb)

11 calories of Zucchini, (0.38 cup, sliced)

10 calories of Red Ripe Tomatoes, (0.75 plum tomato)

8 calories of Mushrooms, fresh, (0.50 cup, pieces or slices)

6 calories of Garlic, (0.03 cup)

6 calories of Summer squash, (0.38 cup, sliced)

3 calories of Lemons, (0.13 fruit without seeds)

2 calories of Pepper, black, (0.13 tbsp)

0 calories of Thyme, fresh, (0.38 tsp)

0 calories of Salt, (0.13 tbsp)


Nutrition & Calorie Comments  

Great blend of flavors and textures: fattiness, acidity, saltiness, sweetness.
Husband loved it, too!
Cut veg the night before to decrease prep time the day of.
Submitted by:
TROLLINGCHEF

(9/18/12)
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I think the oil was a bit heavy, but loved the addition of lemon. I make these alot, but usually use a reduced fat salad drsng (ie., italian etc) and just enough to lightly coat the veggies. Submitted by:
LOGOULD

(8/31/12)
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How can you justify 947.8mg of sodium. Those of us could with high blood pressure could not even attempt to make this the way it is. We would have to use a sow or salt free seasoning. Please try to make some recipes so everyone can use them. Thank you Submitted by:
LEANGIRL664

(8/31/12)
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Have been a fan of roasted veggies forever! I vary the veggies according to what is on sale and in season.
Also, instead of the evoo I use Pam and a splash of green olive juice. I get the flavor of the oil without the calories.
Submitted by:
JENAE954

(8/31/12)
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WooHoo!! No potatoes or carrots!! I do think the olive oil is too much unless I triple the veggies. I will just coat the baking dish with oil & brush more oil over their tops, then squeeze the lemon over 'em. Everyone can salt/pepper their own. YUM!! Thank you for sharing!! Submitted by:
1MIN17SECB412PM

(8/31/12)
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I'm going to do: tomatoes, broccoli, carrots, onions, cauliflower, garlic, lemon and evoo -- I dont like cooking with seasonings (esp salt) -- I like everything I listed, except tomatoes. Kids liek them tho, so I will suffer for them :)
Thanks for posting a great idea!!
Submitted by:
SERENDIPITYFR0G

(8/31/12)
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eggplant is another good one to add & today we know we do not fear healthy fats. I laugh at some of there marks of yester-year. We need healthy fats to keep our hornmones in balance. Our brain & bodyly functions through our hormones is neccesary for not only weight loss, but mental & physical health Submitted by:
ERIN1957

(6/2/12)
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I made this the other night, w/out mushrooms and added summer squash and red onion instead of fennel. Didn't have roma tomatoes but used small, firm ones from my garden and a couple red peppers too. The oil was too much; I used less than 1/2 cup, but 1/3 would have been fine. less salt next time Submitted by:
PASTORJO

(8/31/11)
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I made this receipe last night from an earlier posting. My family LOVED it!!! Wonderful flavor and looks beautiful. This will be a guest dinner receipe to share for sure. One comment: It's high on sodium and really doesn't need as much as it calls for. I am going to reduce the salt by half next time Submitted by:
DBBDANFORD

(8/31/11)
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I fixed this tonight with yellow squash, parsnips, carrots, rutabaga, and colored peppers. Wow, we loved it! Very little EVOO, no salt. Used the lemon juice, and lemon pepper. Submitted by:
AZSNOWBIRD

(7/26/11)
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947 mg sodium per serving. You have got to be kidding adding a tablespoon of salt! Kosher salt has the SAME amount of sodium as regular salt...read the back of the box if you don't believe me. The olive oil seems excessive but I have less of a problem with that then the salt. Submitted by:
GRAINIAC

(6/30/11)
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Seems nutritional and something my family would love. Thanks. Submitted by:
CAMOTLEY

(3/16/11)
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I think the calorie count is off on this because 1/2c. of olive oils means 1T. per person (8 people) and 1T. of olive oil in itself is 120 calories. But it does taste great. Submitted by:
NOMOREFATSUMMER

(3/15/11)
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I roast veggies all the time but I started using pam olive oil spray to lower calories and fat and it works just as well. I also add whole garlic cloves, onion, eggplant and any other veggies around. Even little red skin potatoes quartered or sweet potatoes cubed is a nice addition. Try rosemary too Submitted by:
ILUVAVENTURA

(3/15/11)
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Whew! A lot of sodium for one serving: over half of the new recommended amount. And a lot of fat for a serving of veggies. Great versatile, changeable recipe, but you do not need all that salt or oil. Fennel looks somewhat like celery with white bulb bottom and dark green top/leaves (I think). Submitted by:
TRICIAN13

(9/2/10)
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Why ruin the taste of these veggies with so much salt? Ever try fresh veggies with no salt or just a sprinkle of salt - they taste wonderful. 947 mg of sodium is 63% of the current RDA of sodium, which was reduced in 2010 from 2300 mg per day to 1500 mg per day. Submitted by:
AZURE-SKY

(8/15/10)
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I used to do something like this and this reminded me to do it again. I use a lot less oil and add some balsamic vinegar to the veggies. When they are done we have them on a whole wheat roll and add some low fat feta cheese. Now that is good! Submitted by:
TORNADO40

(6/5/10)
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Halved the amount and reduced evoo. Used grape tomatoes, lemon pepper,dried thyme and Mrs Dash.Served w/" Royal Blend wild rice, brown rice,soft red wheat and ryeberries" cooked in low sodium,fat free chicken w/ bite size chicken breast. Delish! Submitted by:
HOPEFULLOSER22

(4/28/10)
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To moisten the grain and reduce the oil and salt, I heat reduced sodium vegetable broth (or broth of your choice) in a separate pan and put it over the grain and veggies. Submitted by:
JEANNETTE59

(3/25/10)
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