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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 92.2
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 618.6 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 3.9 g
  • Protein: 2.4 g

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

Submitted by: MOM2ALEX2004

Introduction

Time to empty the vegetable drawer? Roasted veggies are the answer! Leftovers can be used in soup, too. Time to empty the vegetable drawer? Roasted veggies are the answer! Leftovers can be used in soup, too.
Number of Servings: 8

Ingredients

    1/2 eggplant, cut into 1" cubes
    lg sweet potato, cubed
    sm zucchini, cubed
    small yellow squash, cubed
    lg turnip, cubed
    4 medium carrots, cut into 1" pieces
    1/2 lb fresh asparagus, cut into 1" pieces
    1 cup mushroom pieces
    1 whole green pepper, cut into 1" pieces
    2 tbsp olive oil
    salt & pepper to taste

Directions

Preheat oven to 350. Spray a 9x13" baking dish lightly with cooking spray. Toss chopped vegetables with olive oil, salt & pepper. Cover with foil. Cook for 20 minutes. Remove foil, toss vegetables again and continue cooking, uncovered for another 20 minutes or until sweet potatoes and carrots are cooked through.

Number of Servings: 8

Recipe submitted by SparkPeople user MOM2ALEX2004.






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