Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Calories 121.2
Total Fat 7.1 g
Saturated Fat 1.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 4.8 g
Cholesterol 0.0 mg
Sodium 947.8 mg
Potassium 784.1 mg
Total Carbohydrate 15.0 g
Dietary Fiber 5.2 g
Sugars 1.9 g
Protein 3.7 g
Vitamin A 26.0 %
Vitamin B-12 0.2 %
Vitamin B-6 13.3 %
Vitamin C 53.8 %
Vitamin D 6.6 %
Vitamin E 5.8 %
Calcium 6.9 %
Copper 16.4 %
Folate 12.4 %
Iron 9.6 %
Magnesium 11.9 %
Manganese 23.8 %
Niacin 12.8 %
Pantothenic Acid 9.5 %
Phosphorus 12.1 %
Riboflavin 14.2 %
Selenium 6.5 %
Thiamin 9.3 %
Zinc 4.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in End-of-Summer Roasted Veggies

View the full End-of-Summer Roasted Veggies Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of End-of-Summer Roasted Veggies

57 calories of Olive Oil, (0.03 cup)

18 calories of Fennel, (0.25 bulb)

11 calories of Zucchini, (0.38 cup, sliced)

10 calories of Red Ripe Tomatoes, (0.75 plum tomato)

8 calories of Mushrooms, fresh, (0.50 cup, pieces or slices)

6 calories of Garlic, (0.03 cup)

6 calories of Summer squash, (0.38 cup, sliced)

3 calories of Lemons, (0.13 fruit without seeds)

2 calories of Pepper, black, (0.13 tbsp)

0 calories of Thyme, fresh, (0.38 tsp)

0 calories of Salt, (0.13 tbsp)

Nutrition & Calorie Comments  

We enjoyed this but I am concerned about the amount of sodium.. Next time I will skip the salt and ad a few more herbs, maybe try some rosemary since it is one of my favourites.
Great blend of flavors and textures: fattiness, acidity, saltiness, sweetness.
Husband loved it, too!
Cut veg the night before to decrease prep time the day of.
I think the oil was a bit heavy, but loved the addition of lemon. I make these alot, but usually use a reduced fat salad drsng (ie., italian etc) and just enough to lightly coat the veggies.
How can you justify 947.8mg of sodium. Those of us could with high blood pressure could not even attempt to make this the way it is. We would have to use a sow or salt free seasoning. Please try to make some recipes so everyone can use them. Thank you
Have been a fan of roasted veggies forever! I vary the veggies according to what is on sale and in season.
Also, instead of the evoo I use Pam and a splash of green olive juice. I get the flavor of the oil without the calories.
WooHoo!! No potatoes or carrots!! I do think the olive oil is too much unless I triple the veggies. I will just coat the baking dish with oil & brush more oil over their tops, then squeeze the lemon over 'em. Everyone can salt/pepper their own. YUM!! Thank you for sharing!!
I'm going to do: tomatoes, broccoli, carrots, onions, cauliflower, garlic, lemon and evoo -- I dont like cooking with seasonings (esp salt) -- I like everything I listed, except tomatoes. Kids liek them tho, so I will suffer for them :)
Thanks for posting a great idea!!
eggplant is another good one to add & today we know we do not fear healthy fats. I laugh at some of there marks of yester-year. We need healthy fats to keep our hornmones in balance. Our brain & bodyly functions through our hormones is neccesary for not only weight loss, but mental & physical health
I made this the other night, w/out mushrooms and added summer squash and red onion instead of fennel. Didn't have roma tomatoes but used small, firm ones from my garden and a couple red peppers too. The oil was too much; I used less than 1/2 cup, but 1/3 would have been fine. less salt next time
I made this receipe last night from an earlier posting. My family LOVED it!!! Wonderful flavor and looks beautiful. This will be a guest dinner receipe to share for sure. One comment: It's high on sodium and really doesn't need as much as it calls for. I am going to reduce the salt by half next time
I fixed this tonight with yellow squash, parsnips, carrots, rutabaga, and colored peppers. Wow, we loved it! Very little EVOO, no salt. Used the lemon juice, and lemon pepper.
947 mg sodium per serving. You have got to be kidding adding a tablespoon of salt! Kosher salt has the SAME amount of sodium as regular the back of the box if you don't believe me. The olive oil seems excessive but I have less of a problem with that then the salt.
Seems nutritional and something my family would love. Thanks.
I think the calorie count is off on this because 1/2c. of olive oils means 1T. per person (8 people) and 1T. of olive oil in itself is 120 calories. But it does taste great.
I roast veggies all the time but I started using pam olive oil spray to lower calories and fat and it works just as well. I also add whole garlic cloves, onion, eggplant and any other veggies around. Even little red skin potatoes quartered or sweet potatoes cubed is a nice addition. Try rosemary too
Whew! A lot of sodium for one serving: over half of the new recommended amount. And a lot of fat for a serving of veggies. Great versatile, changeable recipe, but you do not need all that salt or oil. Fennel looks somewhat like celery with white bulb bottom and dark green top/leaves (I think).