Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories 219.4
Total Fat 10.4 g
Saturated Fat 1.5 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 5.7 g
Cholesterol 0.0 mg
Sodium 38.3 mg
Potassium 718.9 mg
Total Carbohydrate 25.1 g
Dietary Fiber 4.7 g
Sugars 3.4 g
Protein 9.3 g
Vitamin A 114.9 %
Vitamin B-12 0.1 %
Vitamin B-6 23.4 %
Vitamin C 40.0 %
Vitamin D 4.0 %
Vitamin E 5.3 %
Calcium 30.7 %
Copper 17.7 %
Folate 9.2 %
Iron 13.9 %
Magnesium 13.9 %
Manganese 39.7 %
Niacin 12.0 %
Pantothenic Acid 8.3 %
Phosphorus 16.7 %
Riboflavin 11.3 %
Selenium 13.4 %
Thiamin 13.1 %
Zinc 7.7 %
*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 Rustic Roasted Veggies

View the full Rustic Roasted Veggies Recipe & Instructions
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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 Rustic Roasted Veggies

62 calories of Potato, raw, (0.42 medium (2-1/4" to 3-1/4" dia.))

60 calories of Olive Oil, (0.50 tbsp)

26 calories of Tofu, firm, (37.65 grams)

13 calories of Carrots, raw, (0.50 medium)

9 calories of Sweet potato, cooked, baked in skin, without salt, (0.17 small)

7 calories of Garlic, (1.50 clove)

5 calories of Mushrooms, fresh, (1.17 medium)

2 calories of Rosemary, dried, (0.17 tbsp)

1 calories of Dill weed, dried, (0.17 tbsp)

Nutrition & Calorie Comments  

I definitely add onions and whole garlic cloves, also use olive oil spray instead of pouring oil. You get the same result with less grease and calories :) Submitted by:

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Great recipe - substituting another protein for the tofu because soy gives me stomach stress of the worst kind! Didn't know soy also has ill effect on the thyroid but that would explain why i developed a thyroid irregularity so late in life... after a few years of soy milk, etc. Submitted by:

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I have made something very similar using potatoes, leeks, sweet potatoes and carrots drizzled with olive oil and seasoned with sea salt and pepper. We love it! Submitted by:

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Pro Chef's tip; Cube potatoes, cover in cold water, cover pot, bring to a boil and immediately remove from heat and drain the potatoes, shake the steam off, put in roasting pan with other veggies and toss in the olive oil, salt, dried chilies and fresh herbs. result: crispy potatoes. Submitted by:

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Low sodium, NO cholesterol, high Potassium recipe. In other words, it's GREAT!! and an easy, tasty side dish for b-b-q meals or to spark up the "winter blahs." Submitted by:

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A classic...the tofu gives the protein, so don't omit Submitted by:

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This is definitely one I'll have to try. My daughter is a vegetarian and it's hard to get protein in her (very, very picky eater). I think she'll like the tofu prepared this way and she loves vegetables! Submitted by:

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The dill & rosemary are dried (click on "Ingredient Detail" under the Nutritional Info). Submitted by:

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I made this and substituted the one cal "fat" spray, hey presto gone are the fat grams therefore making the meal extra healthy and just as tasty, fat contains the highest number of calories so its good to be able to cut them. Submitted by:

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If you make this recipe using all the ingredients on the high end (i.e., 4 carrots, 3 potatoes, etc.) it will add about 60 calories per serving so be careful. Submitted by:

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I just figured out that I'm eating too much protein...this actually looks yummy! Submitted by:

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I enjoyed the mix of veggies - and minimal added fat. Submitted by:

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