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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 228.2
  • Total Fat: 7.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 410.1 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 7.9 g
  • Protein: 5.4 g

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

Submitted by: AMBERW861

Introduction

This is a tasty, low-cal way to lock in all the various flavors of some of my favorite vegetables. It's very filling and great warm or cold! This is a tasty, low-cal way to lock in all the various flavors of some of my favorite vegetables. It's very filling and great warm or cold!
Number of Servings: 6

Ingredients

    1 Eggplant
    2 Zucchini
    2 Yellow squash
    2 Medium or large russet potatoes
    2 Medium yellow onions
    3 or 4 Roma tomatoes, or a handful of cherry tomatoes
    1 Tbsp. Dried Thyme
    3 Tbsp. Extra Virgin Olive Oil
    1 tsp. Salt
    1 Tbsp. Black Pepper

Directions

You may choose to peel the vegetables or not, it's all based on your preferences. Mix the seasonings with the oil and set aside. Slice the tomatoes and onions into wedges. Chop the vegetables into bite-size cubes and toss with the seasonings and oil. Spread on an aluminum pan lined with foil or sprayed with cooking oil, and roast in a 425 degree oven, turning every so often to prevent burning.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user AMBERW861.






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