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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 155.9
  • Total Fat: 9.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 371.0 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 3.2 g
  • Protein: 2.1 g

View full nutritional breakdown of Roasted Vegetables calories by ingredient
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Roasted Vegetables

Submitted by: BOTTOMLESS

Introduction

Simple to prepare, you can just stick it in the oven. Great with pasta, or as a side dish for meat. Simple to prepare, you can just stick it in the oven. Great with pasta, or as a side dish for meat.
Number of Servings: 3

Ingredients

    1 Japanese Pumpkin, seeds removed
    1 Courgette/Zucchini, small
    1 Bell Pepper, deseeded
    1 Onion, peeled
    1 'stump' Winter Mushrooms (or use mushrooms of choice)
    1 tbsp dried Rosemary
    2 tbsp olive oil
    Salt and Black Pepper to season

Directions

Preheat oven to 180C/about 350F.

Brush a roasting tray with 1 tbsp olive oil to stop vegetables from sticking.

Dice the pumpkin (you can leave the skin on, it goes softer when cooked and tasts fine. It will also help the pumpin from falling apart), onion, bell pepper, courgette/zucchini, and seperate the mushrooms from the stump by trimming the end away and breaing apart.

Mix together with the rosemary, salt and pepper, then put in the toasting pan and drizzle with the other tbsp of olive oil.

Bake for about 50 minutes (until veg is cooked and browning), stirring halfway through to stop veg sticking to the bottom.

Number of Servings: 3

Recipe submitted by SparkPeople user BOTTOMLESS.






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