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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 119.8
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 159.9 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 4.2 g
  • Protein: 2.3 g

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

Submitted by: MARIE219


Number of Servings: 8

Ingredients


    Onions, raw, 1 cup, chopped
    Zucchini, 4 cup, sliced
    Sweet potato, 4 cup, cubes
    Sweet peppers (bell), 1.5 cup, chopped
    Garlic, 3 cloves
    Dill weed, dried, 2 tsp
    Olive Oil, 1 tbsp
    balsamic vinegar, 2 tablespoon
    Pepper, black, freshly ground, to taste
    Salt, to taste

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Directions

Toss chopped vegetables with oil, vinegar, dill weed, garlic, freshly ground pepper and salt.
Place into foil lined 13x9 pans
Roast at 425 degrees for 25 minutes. Rotate pans and roast for another 20 minutes.

Serving Size: makes 8 - 1 cup servings






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