Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 144.2
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 35.3 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 6.6 g
- Protein: 4.2 g
View full nutritional breakdown of Roasted Vegetables with Balsamic Glaze calories by ingredient
Roasted Vegetables with Balsamic Glaze
Submitted by: TLCHEEKIntroduction
Serve over rice, pasta or quinoa. Serve over rice, pasta or quinoa.Number of Servings: 6
Ingredients
-
1 Eggplant, cubed
1 Cauliflower, broken into large chunks
1 c. sliced Shiitake Mushrooms
1 c. sliced Brown Mushrooms
1 small onions, cut in small chunks
2 c. Sweet Bell Peppers, cut into chunks
3 T. Olive Oil
1 T. Balsamic Vinegar
2-3 cloves minced Garlic
1/2 tsp. Salt
1/8 tsp. Pepper
Directions
1. Place all chopped veggies except for garlic in large bowl.
2. In separate bowl, mix olive oil, vinegar, garlic, salt & pepper together with wire whisk.
3. Pour marinade over veggies in bowl. Cover with plastic wrap and toss to coat veggies evenly.
4. Preheat oven to 350 degrees
5. Roast for 45-60 minutes, checking periodically to turn veggies and to make sure they do not over brown.
Number of Servings: 6
Recipe submitted by SparkPeople user TLCHEEK.
2. In separate bowl, mix olive oil, vinegar, garlic, salt & pepper together with wire whisk.
3. Pour marinade over veggies in bowl. Cover with plastic wrap and toss to coat veggies evenly.
4. Preheat oven to 350 degrees
5. Roast for 45-60 minutes, checking periodically to turn veggies and to make sure they do not over brown.
Number of Servings: 6
Recipe submitted by SparkPeople user TLCHEEK.
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