Roasted Vegetables
- Number of Servings: 4
Ingredients
4 cups of your favorite veggies!I used:1 cup Zucchini1 cup Carrots1 cup Tomatoes1 cup Mushrooms1 Tbsp Olive OilSalt, Pepper, and your favorite herbs - to taste!
Cut all veggies into cubes and lay in a single layer on a baking sheet.
Sprinkle and mix 1 Tbsp of Olive Oil to coat each piece.
Sprinkle liberally with salt, pepper, and your favorite herbs, like rosemary, thyme, oregano, sage, etc. (careful with basil it tends to burn in the oven)
Roast in the oven at 350 degrees for 30 to 40 minutes.
Serving Size: 4 cups raw veggies make 4 quarter cup cooked servings
Number of Servings: 4
Recipe submitted by SparkPeople user CLYNNTHOMAS.
Sprinkle and mix 1 Tbsp of Olive Oil to coat each piece.
Sprinkle liberally with salt, pepper, and your favorite herbs, like rosemary, thyme, oregano, sage, etc. (careful with basil it tends to burn in the oven)
Roast in the oven at 350 degrees for 30 to 40 minutes.
Serving Size: 4 cups raw veggies make 4 quarter cup cooked servings
Number of Servings: 4
Recipe submitted by SparkPeople user CLYNNTHOMAS.
Nutritional Info Amount Per Serving
- Calories: 63.5
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 28.2 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 2.2 g
- Protein: 1.5 g
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