Quick Roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 large red onion2 medium zuchinni squash2 medium yellow squash2 large bell peppers (red/orange/yellow)3 cups kale, chopped1 5" sweet potato8 oz mushrooms1.5 cups cherry tomatoes, halved1 T lemon juice3 cloves minced garlic1 t salt1 t red pepper flakes1 t olive oil2 T basil
Preheat oven to 425.
Chop all the veggies. Toss with the lemon juice, garlic, salt, red pepper flakes, and olive oil.
Bake for 25 minutes or until cooked to your taste!
When done, toss with the fresh basil (or herbs of your choice).
Serving Size: Makes 8 servings as side dish.
Chop all the veggies. Toss with the lemon juice, garlic, salt, red pepper flakes, and olive oil.
Bake for 25 minutes or until cooked to your taste!
When done, toss with the fresh basil (or herbs of your choice).
Serving Size: Makes 8 servings as side dish.
Nutritional Info Amount Per Serving
- Calories: 76.7
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 310.3 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 3.6 g
- Protein: 3.3 g
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