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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 133.9
  • Total Fat: 9.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 6.2 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 4.0 g
  • Protein: 2.5 g

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

Submitted by: JAY-NINE2

Introduction

Great for a family gathering.
Great for a family gathering.

Number of Servings: 12

Ingredients

    1 Large Onion sliced
    2 cups Mushrooms halved
    3 cups zucchini sliced lengthwise & halved
    3 cups winter squash diced large
    24 spears asparagus
    2 medium red bell peppers
    3 medium Chinese eggplants sliced lengthwise and halved (approx. 2 cups)
    1/2 cup Canola oil
    2 tsp. fresh garlic
    2 tbsp. lemon juice
    Pepper
    This recipe does not include salt.

Tips

I use buttercup squash because it holds it's shape and has a creamy taste.


Directions

Prepare all vegetables.
Mix Oil, garlic and lemon juice
In a large bowl with an air tight lid, mix everything gently. Put on the lid securely. Rest bowl in refrigerator for 1-2 hours turning upside down one or twice.
Wrap veggies in aluminum foil and cook on the top shelf of a BBQ or in a 350 F oven for 25-35 minutes.

Serving Size: makes 12 one cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user JAY-NINE2.






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