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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 100.8
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 34.4 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 5.1 g
  • Protein: 3.1 g

View full nutritional breakdown of roasted veggies calories by ingredient
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roasted veggies

Submitted by: BARBPL

Introduction

this makes a huge amount of roasted veggies. I make this on Sunday to have veggies ready for my lunch every day. Add diced chicken or shrimp and you have a healthy, low fat alternative to sandwiches. This also makes a fabulous base for vegetable soup this makes a huge amount of roasted veggies. I make this on Sunday to have veggies ready for my lunch every day. Add diced chicken or shrimp and you have a healthy, low fat alternative to sandwiches. This also makes a fabulous base for vegetable soup
Number of Servings: 16

Ingredients

    1 medium eggplant, peeled, diced, salted and drained
    2 cups brussel sprouts, trimmed and cut in half (quarters if they are large)
    2 each red and green peppers, diced
    3 medium zucchini, diced
    1 head cauliflower, cubed
    2 sweet potatoes, peeled and cubed
    1 vidalia onion, diced

Directions

Preheat over to 400 degrees
Prepare the eggplant first, so it has time to drain while chopping the rest of the vegetables. Diced the remaining vegetables, trying to keep sizes similar. Spray with cooking spray, toss to coat. Top with your favorite seasonings, I use rosemary, basile, red pepper flakes and a touch of cumin.

Serving Size: makes 20 cups





TAGS:  Side Items |

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