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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 131.6
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 153.9 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 7.3 g
  • Protein: 7.6 g

View full nutritional breakdown of Beckys summer roasted veggies calories by ingredient
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Beckys summer roasted veggies

Submitted by: ITSALWAYSABTME

Introduction

my version (and first attempt) of the other yummie looking recipe's I have seen on here my version (and first attempt) of the other yummie looking recipe's I have seen on here
Number of Servings: 4

Ingredients

    *Peppers, sweet, red, fresh, 1.25 medium (approx 2-3/4" long, 2-1/2" (remove)
    Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) (remove)
    Butternut Squash, .25 cup, cubes (remove)
    Zucchini, baby, .25 medium (remove)
    Red Ripe Tomatoes, 1 medium whole (2-3/5" dia) (remove)
    Garlic, 2 clove (remove)
    Onions, raw, 1 large (remove)
    Red Potato, 100 grams (remove)
    *Dressing. Kraft Basil Parmesan Vinaigrette 2T, 3 tbsp (remove)
    Mushrooms, fresh, 1 cup, pieces or slices (remove)
    broccoli , 1 bunch
    rosemary
    thyme
    black pepper

Directions

preheat oven to 450*
cut veggies up to desired size (I prefer larger pieces as it tends to cook down some) and put in a big bowl
add dressing and pinch of thyme, rosemary
mix up
layer cooking pans with reynolds wrap and spray with cooking spray
place veggies on pan in a single layer
spray top of veggies, sprinkle with black pepper
cook 30-40 min stirring occasionally
(I do not reccomend putting broccoli near the top as it can burn)

Number of Servings: 4

Recipe submitted by SparkPeople user ITSALWAYSABTME.






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