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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 58.6
  • Total Fat: 3.7 g
  • Cholesterol: 2.0 mg
  • Sodium: 59.5 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.3 g

View full nutritional breakdown of Roasted Veggies calories by ingredient
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Roasted Veggies

Submitted by: MAGISTRANANCY

Introduction

Yummy and easy way to fix veggies. Roasting them tends to intensify flavors. Try different combinations of vegetables. Yummy and easy way to fix veggies. Roasting them tends to intensify flavors. Try different combinations of vegetables.
Number of Servings: 10

Ingredients

    Broccoli, cooked, 1 stalk, large (11"-12" long) Separate into pieces
    Green Peppers (bell peppers), .5 cup, strips
    Peppers, sweet, red, raw, sliced, .5 cup
    Zucchini, 1 cup, sliced
    Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips, 1 serving
    Mushrooms, fresh, 1 cup, pieces or slices
    Onions, raw, 1 medium (2-1/2" dia), cut into chunks
    Olive Oil, 2 tbsp
    Garlic Powder
    Italian seasonings
    Salt Substitute
    1/4 C parm cheese, grated

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Directions

Toss all ingredients except cheese together and place in shallow roasting dish. Bake at 350 until veggies are tender, about 25 minutes. Sprinkle cheese over and bake for another 5 minutes.

Number of Servings: 10

Recipe submitted by SparkPeople user MAGISTRANANCY.






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Member Ratings For This Recipe

  • Sounds delicious. will be trying not to far away from now. I will try all different kinds of vegetables. Love them all. - 1/28/11

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