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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 208.1
  • Total Fat: 12.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 13.1 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 6.5 g
  • Protein: 3.2 g

View full nutritional breakdown of Roasted vegetable medley calories by ingredient
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Roasted vegetable medley

Submitted by: MUSCLEMOM_2

Introduction

You can use any fresh vegetables on hand. I improvised what I had in this recipe I found in the new Clean Eating Cookbook You can use any fresh vegetables on hand. I improvised what I had in this recipe I found in the new Clean Eating Cookbook
Number of Servings: 6

Ingredients

    1 eggplant, cubes
    3 small squash, sliced
    1 onion, chopped
    3 garlic cloves, minced
    3 parsnips, peeled and sliced
    1 red bell pepper, sliced
    1/3 cup olive oil
    Salt and pepper to taste
    Italian herbs to taste

Directions

Mix all chopped vegetables in a baking dish. Mix olive oil together with seasonings and pour over vegetables.

Bake for 60 minutes at 350.

Number of Servings: 6

Recipe submitted by SparkPeople user MUSCLEMOM_2.






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