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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 121.2
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 947.8 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 5.2 g
  • Protein: 3.7 g

View full nutritional breakdown of End-of-Summer Roasted Veggies calories by ingredient
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End-of-Summer Roasted Veggies

Submitted by: VEGGIEDOC4LIFE
End-of-Summer Roasted Veggies

Introduction

This is a recipe i put together last night with the veggies I had in the fridge and my husband and daughter LOVED it. Very yummy over ride pilaf or couscous. You can add chicken or fish to make this a non-veggie meal This is a recipe i put together last night with the veggies I had in the fridge and my husband and daughter LOVED it. Very yummy over ride pilaf or couscous. You can add chicken or fish to make this a non-veggie meal
Number of Servings: 8

Ingredients

    2 large Zucchini
    2 large Yellow Squash
    2 big packs of Button mushrooms
    2 bulbs of Fennel
    7 Roma Tomatoes
    7 stems of Fresh Thyme
    1/2 c. EVOO
    3 Tbsp Minced Garlic
    1 Tbsp Kosher Salt
    1 Tbsp Fresh Ground pepper
    1 large Lemon, juiced

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Directions

1. Turn your oven on to 450 degrees
2. Slice all of your veggies into a large bowl, making sure to add the sprigs of Thyme
3. Whisk together your EVOO, garlic, salt, pepper and lemon juice
4. Pour the ingrediants over the veggies and toss to coat well. (You can make more if you need/want more, this amount worked for the 3 of us)
5. Line a cookie sheet or baking dish with aluminum foil and dump the veggies onto the sheet/dish
6. Place in oven. Roast for 20 minutes, making sure to stir the veggies around so they don't burn.
7. After 20 minutes, turn your broiler on for the last 10 minutes. Continue to stir occasionally so the veggies don't burn.
8. Enjoy with ride pilaf or couscous or pasta

*Makes 8-1.5 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user VEGGIEDOC4LIFE.






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Member Ratings For This Recipe



  • 113 of 193 people found this review helpful
    EVOO is Extra Virgin Olive Oil...a term coined by Rachel Ray and widely used in our lazy speaking culture. It is actually in the newest versions of the dictionary...sad. - 6/29/09

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  • Incredible!
    49 of 50 people found this review helpful
    1/2 c olive oil is way too much for me. I put all veggies in a ziplock bag and just enough oil to coat. Then I use my grill wok and cook on the grill. Any veggies will do, whatever you have. These have become a favorite in our family! - 8/4/09

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  • Incredible!
    49 of 50 people found this review helpful
    I made this last night and it was wonderful. I made it with sweet onion instead of fennel, used 1/2 the salt, 1/4 of the pepper and no squash since none looked good in the grocery store. I loved the flavor the lemon added. - 7/2/09

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  • Very Good
    38 of 40 people found this review helpful
    During summer I roast veggies several nights a week on the BBQ in a veggie roasting pan. I'll cut up squash, eggplant, onions and bell peppers, from the garden and add mushrooms and asparagus. Then I'll toss them with olive oil and tamari or balsamic vinegar and season to taste before cooking - yum! - 6/30/09

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  • Very Good
    35 of 35 people found this review helpful
    I Made this and we loved it. I did make a few changes, however. I left out the fennel (we just aren't crazy about it) and added chunked vidalia onions. I also left out the salt, prefering to use Mrs. Dash. You could make this to use up any leftover vegetables and herbs. Yummy and easy. - 6/2/08

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  • Incredible!
    33 of 33 people found this review helpful
    Very good. Add sun dried tomatoes for a little more zing. - 7/11/09

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  • 22 of 26 people found this review helpful
    Have you tried doing the same in a wok? That will save you having to take the dish out of the oven and then the grill to stir. When switching off the heat of the wok the food will still stay warm as you finish preparing the couscous. - 7/2/09

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  • Incredible!
    21 of 23 people found this review helpful
    Everyone, the reason it calls for so much oil, is that the person submitting the recipe is eating only this over some cooked grains. In that case, it's fine to use this much oil. They're eating it as a main dish, not just a side dish. :-) - 3/16/10

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  • 19 of 19 people found this review helpful
    What a great time for this recipe and it was great. I didn't have fennel but used sweet onion chunks. Thanks for sharing. - 7/30/09

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  • 19 of 25 people found this review helpful
    EVOO is extra virgin olive oil :) - 6/4/08

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  • Incredible!
    18 of 19 people found this review helpful
    I make roasted veggies all of the time, sometimes I use sesame oil instead of the extra virgin olive oil. I also use a few more other veggies. The outcome each was is wonderfully tasty. - 9/24/09

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  • Bad
    17 of 25 people found this review helpful
    I roast all kinds of vegetables, but a half cup of olive oil seems excessive. I use 4 T. at most. Love oil, but less is more. - 8/13/09

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  • Very Good
    16 of 18 people found this review helpful
    I make a similar version using one packet of Lipton Garlic & Herb Dip . Put the veggie, oil, and seasoning in a plastic bag, shake, and finish the same. - 8/2/09

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  • 15 of 16 people found this review helpful
    It's too hot to use the oven or grill, so I stir fry it, I also add some extra large shrimp with it, I only use Mrs. Dash, it's wonderful! - 7/6/09

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  • Incredible!
    13 of 13 people found this review helpful
    I found no Olive Oil in the cabinet...I was out! I use my Olive Oil Spray. Sprayed the veggies, laid them out on my jelly roll pan, and seasoned one side, turn and seasoned the other side. They browned up just as well, were just as tasty, and I used hardly any oil. - 5/26/10

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  • Incredible!
    9 of 10 people found this review helpful
    Serve over my current favorite farfalle pasta - 8/7/09

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  • 9 of 10 people found this review helpful
    I love roasted vegetables. We put eggplant on grill and brush with olive oil , salt and pepper. Delicious and very quick. - 7/1/09

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  • O.K.
    9 of 22 people found this review helpful
    What in the heck is EVOO???? - 6/6/09

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  • 8 of 8 people found this review helpful
    Halved the amount and reduced evoo. Used grape tomatoes, lemon pepper,dried thyme and Mrs Dash.Served w/" Royal Blend wild rice, brown rice,soft red wheat and ryeberries" cooked in low sodium,fat free chicken w/ bite size chicken breast. Delish! - 4/28/10

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  • Incredible!
    7 of 8 people found this review helpful
    Great recipe! Cut WAY back on the salt and EVOO...just drizzled with enough EVOO enough to coat, and sprinkled with a little kosher salt for flavor. The lemon is a refreshing touch. - 2/28/10

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  • 7 of 9 people found this review helpful
    Will add red onions, also broccoli, maybe shredded carrots. Whatever vegetables I have should do. - 6/30/08

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  • Incredible!
    7 of 11 people found this review helpful
    Very good and roasting brings out a great flavor in the veggies. Used olive oil instead. Have no clue what EVOO is - 6/4/08

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  • Incredible!
    6 of 10 people found this review helpful
    I want to try it but I'm reducing the sodium. Too much for me! Also less EVOO can be used. Sounds good though, thanks for sharing. - 8/2/09

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  • Incredible!
    4 of 5 people found this review helpful
    Loved it!!!
    - 8/3/09

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  • Very Good
    4 of 7 people found this review helpful
    Was great - 8/2/09

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