Seasonal roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
With this recipe the measures are a bit loose. You can use whatever vegetable you have available.1 eggplant (cubed)1 zucchinni (cubed) (can be sliced if you slice the eggplant about .5 thick)1 yellow squash2 tomatoes2 onions (quartered) medium or small (your choice)1 Green Pepper chopped approx. same size as eggplant***You can add red bell pepper (did have any at the time) as well.1 tbsp Olive oil2 tbsp All purpose seasoning (I use Tone's)1-2 Tbsp Bragg All Purpose Soy seasoning
Once all vegetables are cut, coat with Olive oil, and seasonings, spread on a shallow pan and roast at 350 about 1 hour. Check a few times and turn vegetables. Enjoy as a side dish with rice, couscous etc.
**The measurements for the seasonings and oil are approximate based on how many vegetables you have so mix the seasonings and Braggs in a separate bowl and taste before coating and adjust accordingly. Add oil last and see if 1 tbsp is enough to coat everything, if not adjust accordingly.
It makes 6 (1 cup) servings
Number of Servings: 6
Recipe submitted by SparkPeople user MYRNA929.
**The measurements for the seasonings and oil are approximate based on how many vegetables you have so mix the seasonings and Braggs in a separate bowl and taste before coating and adjust accordingly. Add oil last and see if 1 tbsp is enough to coat everything, if not adjust accordingly.
It makes 6 (1 cup) servings
Number of Servings: 6
Recipe submitted by SparkPeople user MYRNA929.
Nutritional Info Amount Per Serving
- Calories: 65.7
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 344.0 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 2.8 g
- Protein: 2.0 g
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