Roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Large Onion sliced2 cups Mushrooms halved3 cups zucchini sliced lengthwise & halved3 cups winter squash diced large24 spears asparagus2 medium red bell peppers3 medium Chinese eggplants sliced lengthwise and halved (approx. 2 cups)1/2 cup Canola oil2 tsp. fresh garlic2 tbsp. lemon juicePepperThis recipe does not include salt.
Prepare all vegetables.
Mix Oil, garlic and lemon juice
In a large bowl with an air tight lid, mix everything gently. Put on the lid securely. Rest bowl in refrigerator for 1-2 hours turning upside down one or twice.
Wrap veggies in aluminum foil and cook on the top shelf of a BBQ or in a 350 F oven for 25-35 minutes.
Serving Size: makes 12 one cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JAY-NINE2.
Mix Oil, garlic and lemon juice
In a large bowl with an air tight lid, mix everything gently. Put on the lid securely. Rest bowl in refrigerator for 1-2 hours turning upside down one or twice.
Wrap veggies in aluminum foil and cook on the top shelf of a BBQ or in a 350 F oven for 25-35 minutes.
Serving Size: makes 12 one cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JAY-NINE2.
Nutritional Info Amount Per Serving
- Calories: 133.9
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 6.2 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 4.0 g
- Protein: 2.5 g
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