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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 209.3
  • Total Fat: 6.9 g
  • Cholesterol: 8.8 mg
  • Sodium: 209.4 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 5.9 g
  • Protein: 4.1 g

View full nutritional breakdown of Oven Roasted Veggies calories by ingredient
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Oven Roasted Veggies

Submitted by: SHELLCAT13

Introduction

Inspired by a trip to the farmers' market Inspired by a trip to the farmers' market
Number of Servings: 5

Ingredients

    new potatoes(we used a combo of red and yellow)
    onions(red and yellow onions)
    bell peppers(we used purple bell peppers but any will do)
    carrots
    extra virgin olive oil
    zucchini
    summer squash
    garlic(as much or as little as you can stand!
    butter
    seasonings as desired(we used dried rosemary, thyme, celery salt, sea salt, black pepper, cayenne and parsley)

Directions

Preheat oven to 325.

Chop up all veggies. Rinse well. Transfer to large bowl, Mix in olive oil and desired seasonings.Toss thoroughly. Place in an oiled oven proof casserole dish. Cover tightly with aluminum foil and bake in over for 35 minutes.

Take out of oven. Turn over up to 425 degrees. Turn veggies over on other side. Put back in over uncovered for another 30 minutes or until carrots and potatoes are done. Serve alone or as a side dish or over rice, pasta etc. (Please note calorie calculations does not include the above suggestions)

Number of Servings: 5

Recipe submitted by SparkPeople user SHELLCAT13.





TAGS:  Vegetarian Meals |

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