Mixed oven roasted vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
four zucchini, sliced about 1/4 inch thinkone package sliced mushroomsone large vidalia onionone cup of baby carrots, cut in half lengthwisethree garlic clovesone pound asparagus, ends broken off and cut in thirdsone green pepper coarsely chopped1/4 cup olive oilsalt and pepper to taste
Makes 6 large servings
Wash all vegetables prior to using.
Preheat oven to 400.
Slice and chop all vegetables. They should all be about the same size and thickness. In large bowl, mix vegetables and drizzle olive oil over top. Finely chop garlic and sprinkle over top of vegetable mixture. Toss to mix.
In large rimmed baking sheet or casserole, spray with nonstick cooking spray. You may need two pans, depending on size of pans. Spread vegetables in pan, do not mound vegetables (or they will take a long time to cook and get mushy). Sprinkle with salt and pepper. Place in oven uncovered and cook until onion starts to carmelize, tossing vegetables occasionally.
Number of Servings: 6
Recipe submitted by SparkPeople user TINKYMOE.
Wash all vegetables prior to using.
Preheat oven to 400.
Slice and chop all vegetables. They should all be about the same size and thickness. In large bowl, mix vegetables and drizzle olive oil over top. Finely chop garlic and sprinkle over top of vegetable mixture. Toss to mix.
In large rimmed baking sheet or casserole, spray with nonstick cooking spray. You may need two pans, depending on size of pans. Spread vegetables in pan, do not mound vegetables (or they will take a long time to cook and get mushy). Sprinkle with salt and pepper. Place in oven uncovered and cook until onion starts to carmelize, tossing vegetables occasionally.
Number of Servings: 6
Recipe submitted by SparkPeople user TINKYMOE.
Nutritional Info Amount Per Serving
- Calories: 139.3
- Total Fat: 9.3 g
- Cholesterol: 0.0 mg
- Sodium: 406.8 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 3.6 g
- Protein: 3.3 g
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