Roasted balsamic root veggies and red pepper
- Number of Servings: 8
Ingredients
20 medium baby carrots 1 Summer Squash, medium 2 Zucchini, medium 1 Onions, medium 1 Red bell pepper, large 1 cup sliced Mushrooms 1 Eggplant, unpeeled 5 Tbsp Newman's Own Lighten Up Light Balsamic Vinaigrette Dressing
Preheat oven to 400 degrees. Slice all veggies. Toss with dressing. Line cookie sheet with foil and arrange veggies evenly. Bake for about 20 minutes until veggies are soft.
Serving Size: 8 servings, 5 oz each
Number of Servings: 8
Recipe submitted by SparkPeople user KMK888.
Serving Size: 8 servings, 5 oz each
Number of Servings: 8
Recipe submitted by SparkPeople user KMK888.
Nutritional Info Amount Per Serving
- Calories: 67.6
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 172.6 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 4.1 g
- Protein: 2.2 g
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