Roasted Vegetable Medly

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 139.4
  • Total Fat: 9.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 23.4 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 5.4 g
  • Protein: 4.1 g

View full nutritional breakdown of Roasted Vegetable Medly calories by ingredient
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Submitted by: GOTALOOSE

Introduction

Make up a big batch, then it is ready when you are, last for several days in frig, and oh so good. Make up a big batch, then it is ready when you are, last for several days in frig, and oh so good.
Number of Servings: 6

Ingredients

    Basil, 1 tbsp (remove)
    Thyme, ground, 2 tbsp (remove)
    Asparagus, fresh, 200 grams (remove)
    Garlic powder, 1 tbsp (remove)
    *Onion powder, 1 tbsp (remove)
    Olive Oil, .25 cup (remove)
    Broccoli, fresh, 400 grams (remove)
    Zucchini, 300 grams (remove)
    Eggplant, fresh, 300 grams (remove)

Directions

Cut up rest veggies into bite size peices, coat in oliveoill and herbs, bake in over for 30 to 45 min. Makes 6 gererous portions. Bake at 375

Number of Servings: 6

Recipe submitted by SparkPeople user GOTALOOSE.





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Member Ratings For This Recipe

  • Thanks for the recipe. I used it as a basis of making roasted vegetables with the vegetables I have have at home. - 6/14/10

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