Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 378.5
- Total Fat: 16.9 g
- Cholesterol: 0.0 mg
- Sodium: 87.6 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 10.0 g
- Protein: 25.9 g
View full nutritional breakdown of Rustic Roasted Veggies/REVISED calories by ingredient
Rustic Roasted Veggies/REVISED
Submitted by: LEBOOBOOIntroduction
This was on SparkRecipes.com. I made adjustments to suit out tastes. This was on SparkRecipes.com. I made adjustments to suit out tastes.Number of Servings: 6
Ingredients
-
4 medium carrots, chopped
2 medium potatoes, chopped
1 clove garlic, minced
15 whole medium mushrooms, halved
2 medium sweet potatoes, chopped
784 grams (28 oz. or two packages) firm tofu, cubed
2 TBS. extra virgin olive oil
1.5 TBS. dried dill
2 TBS. dried rosemary
1/2 tsp. cracked chilies
1 tsp. peppercorns, ground (black pepper)
1 small (196grams) zucchini
1 medium squash
2 large stalks celery
1 medium onion
Directions
Makes 6 servings.
*Preheat oven to 350F. Place the vegetables and tofu on lightly oiled cookie sheet or lasagna pan and drizzle olive oil over them. Sprinkle with dill, rosemary, chilies, and pepper and mix together until well incorporated.
*Bake for 40-60 minutes, stirring every 10 minutes. Remove from oven when potatoes can be pierced easily with a fork.
Number of Servings: 6
Recipe submitted by SparkPeople user LEBOOBOO.
*Preheat oven to 350F. Place the vegetables and tofu on lightly oiled cookie sheet or lasagna pan and drizzle olive oil over them. Sprinkle with dill, rosemary, chilies, and pepper and mix together until well incorporated.
*Bake for 40-60 minutes, stirring every 10 minutes. Remove from oven when potatoes can be pierced easily with a fork.
Number of Servings: 6
Recipe submitted by SparkPeople user LEBOOBOO.
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