Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 204.0
- Total Fat: 4.5 g
- Cholesterol: 1.3 mg
- Sodium: 510.1 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 13.5 g
- Protein: 14.4 g
View full nutritional breakdown of Roasted Vegetables calories by ingredient
Roasted Vegetables
Submitted by: MANJUKNumber of Servings: 6
Ingredients
-
Brussels sprouts, fresh, 500 grams (remove)
Broccoli, fresh, 700 grams (remove)
Cauliflower, raw, 1 head, medium (5-6" dia) (remove)
Mushrooms, fresh, 450 grams (remove)
Peppers, sweet, red, raw, sliced, 1 cup (remove)
Salt, 1 tsp (remove)
*Extra Virgin Olive Oil, 1 tbsp (remove)
Garlic, 1 tsp (remove)
Parmesan Cheese, grated, 2 tbsp (remove)
*Lemon Juice, 0.5 fl oz (remove)
Asparagus, fresh, 20 spear, large (7-1/4" to 8-1/2")
Zucchini, 1 cup, sliced (remove)
Directions
Chop, wash and dry vegetables.
Mix olive oil with garlic, salt , cumin powder and herbs and marinate vegetables for a couple of hours.
Spread on a tray and broil at 450 F - 500 F for about 20 min turning the vegetables over once in between.
Remove from oven, sprinkle lemon juice and parmesan cheese and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user MANJUK.
Mix olive oil with garlic, salt , cumin powder and herbs and marinate vegetables for a couple of hours.
Spread on a tray and broil at 450 F - 500 F for about 20 min turning the vegetables over once in between.
Remove from oven, sprinkle lemon juice and parmesan cheese and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user MANJUK.
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