Nutrition Facts
  Servings Per Recipe: 12
  Serving Size: 1 serving
Amount Per Serving
  Calories 93.9
  Total Fat 4.8 g
      Saturated Fat 0.7 g
      Polyunsaturated Fat 0.5 g
      Monounsaturated Fat 3.3 g
  Cholesterol 0.0 mg
  Sodium 215.0 mg
  Potassium 670.2 mg
  Total Carbohydrate 12.6 g
      Dietary Fiber 3.8 g
      Sugars 6.3 g
  Protein 2.7 g
  Vitamin A 145.9 %
  Vitamin B-12 0.1 %
  Vitamin B-6 16.3 %
  Vitamin C 95.2 %
  Vitamin D 3.0 %
  Vitamin E 5.0 %
  Calcium 3.7 %
  Copper 10.3 %
  Folate 11.6 %
  Iron 5.2 %
  Magnesium 10.4 %
  Manganese 18.3 %
  Niacin 7.9 %
  Pantothenic Acid     4.9 %
  Phosphorus     9.2 %
  Riboflavin 12.4 %
  Selenium 2.8 %
  Thiamin 7.6 %
  Zinc 3.5 %


*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 Oven Roasted Mixed Vegetables

View the full Oven Roasted Mixed Vegetables Recipe & Instructions
Submitted by: LANC92

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 Oven Roasted Mixed Vegetables

38 calories of Olive Oil, (0.02 cup)

19 calories of Zucchini, (0.67 cup, sliced)

12 calories of Carrots, Petite, (1 oz)

9 calories of Summer Squash, (0.50 small)

5 calories of Green Peppers (bell peppers), (0.13 cup, chopped)

4 calories of Mushrooms, fresh, (0.17 cup, whole)

4 calories of Peppers, sweet, red, fresh, (0.08 large (2-1/4 per lb, approx 3-3/4" long, 3" dia))

1 calories of Garlic powder, (0.08 tsp)

1 calories of Onion powder, (0.08 tsp)

0 calories of Rosemary, dried, (0.08 tsp)

0 calories of Thyme, fresh, (0.17 tsp)

0 calories of Salt, (0.08 tsp)


Nutrition & Calorie Comments  

I tried this on my son that is a vegetarian, he loved it. I will do this for a side dish on Thanksgiving. I used garlic salt and fresh basil as someone had suggested. I just love the flavors of roasted vegetables. Oh yeah, I added chunks of celery, tasted great! Thanks. Submitted by:
SEASTAR68
(11/20/10)
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Great way to serve fresh, summer produce. I substituted eggplant for the carrots and used garlic salt and fresh basil for seasoning. Spraying the pan with oil kept the vegetables from sticking. Oven at 400 degrees seemed about right. Will make this one frequently this summer. Submitted by:
CALICOGOBYE
(8/14/08)
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