Roasted Italian Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Zucchini, 3 cup, sliced (one-two squash)*Summer Squash, 1 large ()Olive Oil, 2 1tsp ()Tofu, firm, 1/3 block ()Garlic powder, 1 tsp ()*Dried Onion Flakes, 2 tsp *2 tsp Italian Seasoning, 1 serving ()Sweet potato, 1 sweetpotato, 5" long ()Daiya Mozzarella Style Shreds, 1/2 cup*Spaghetti/Marinara Sauce (tomato sauce), 1 cup ()
Cut all vegetables into either chunks or medallions, Add to a bag with oil and seasonings. Let marinade 6-8 hours add the tofu for an hour or so. Preheat oven 350-375 - line a cookie sheet with foil. Spread out the mix in a single layer and roast for 10 Minutes, turn then roast for another 10-15 mins. until potatoes are soft and tofu is slightly brown.
Number of Servings: 4
Recipe submitted by SparkPeople user MILLERSIMPSON.
Number of Servings: 4
Recipe submitted by SparkPeople user MILLERSIMPSON.
Nutritional Info Amount Per Serving
- Calories: 195.3
- Total Fat: 9.2 g
- Cholesterol: 0.0 mg
- Sodium: 411.5 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 5.9 g
- Protein: 8.1 g
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