roasted spring vegetables

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 52.1
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 149.1 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 2.5 g

View full nutritional breakdown of roasted spring vegetables calories by ingredient
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Submitted by: GORGEOUSFEET

Introduction

delicious with 1/4 cup reduced fat mozzarela and 2 tsp. parmesan for only about 12 more calories:0) delicious with 1/4 cup reduced fat mozzarela and 2 tsp. parmesan for only about 12 more calories:0)
Number of Servings: 8

Ingredients

    2 Baby Eggplants, pealed and diced
    1.5 Cups French Green Beans, sliced
    1.5 Cups Asparagus, chopped
    1.5 Cups Zucchini, diced
    1 Medium Onion, sliced
    1 Cup Broccoli, chopped
    1 Small Can Diced Tomatoes
    4 Tbsp Balsamic Vinegar
    salt, pepper, herbs and spices to taste

    (optional cheese as directed above; I suggest making two smaller dishes, and putting the cheeses on only one of them!)

Directions

Preheat oven to 325*

Combine all ingredients in a very large bowl and mix with hands until coated. divide into two smaller casserole dishes, or into one large roasting pan, and bake for about 20 minutes.

If you used the cheeses, they should be golden brown and bubbly:0)

enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user GORGEOUSFEET.





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