Roasted Vegetables

Name: Roasted Vegetables Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Ingredients: 4 tbs worcestershire sauce; 4 tbs Extra Virgin Olive Oil; 4 tbs fresh lemon juice; salt & pepper to taste; 4 cloves garlic minced; 1 cup onions chopped; 3 spears broccoli diced; 1 cup cauliflower diced; 20 cherry tomatoes whole; 1 med zucchini sliced; 1 med yellow squash sliced; 10-15 sugar snap peas; 1 cup mushrooms sliced no stem

Minutes to Prepare: 30
Minutes to Cook: 20

Number of Servings: 8

Ingredients

4 tbs worcestershire sauce4 tbs Extra Virgin Olive Oil4 tbs fresh lemon juicesalt & pepper to taste4 cloves garlic minced1 cup onions chopped3 spears broccoli, diced1 cup cauliflower, diced20 cherry tomatoes, whole1 med zucchini, sliced1 med yellow squash, sliced10-15 sugar snap peas1 cup mushrooms sliced, no stem

Directions

Collect, prepare and wash vegetables. Mince garlic, and add to worcestershire sauce, evoo, and lemon juice. toss in large bowl, spray cooking spray on pan to lightly coat coiokie sheet, spread vegetables on cookie sheet, place in 375 degree oven and bake until done, roughly 20 minutes.

Serving Size:�makes 8 large servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 108.8
Total Fat: 7.2 g
Cholesterol: 0.0 mg
Sodium: 103.0 mg
Total Carbs: 10.3 g
Dietary Fiber: 2.7 g
Protein: 2.4 g

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