Kitchen Sink Roast Vegetables

Name: Kitchen Sink Roast Vegetables Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: Zucchini 1.5 cup sliced (remove); Red Potato 400 grams (remove); Asparagus fresh 25 spear medium (5-1/4 to 7 long) (remove); *Tomato Fresh - Plum - 62 g (11 calories) 496 gram (remove); Olive Oil 6 tbsp (remove); *Goya Adobo All Purpose Seasoning with Pepper 6 tsp (remove); *Goya Salad & Vegetable Seasoning 1 serving (remove); 6 tbsp sesame seed

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 8

Ingredients

Zucchini, 1.5 cup, sliced (remove) Red Potato, 400 grams (remove) Asparagus, fresh, 25 spear, medium (5-1/4" to 7" long) (remove) *Tomato Fresh - Plum - 62 g (11 calories), 496 gram (remove) Olive Oil, 6 tbsp (remove) *Goya, Adobo All Purpose Seasoning with Pepper, 6 tsp (remove) *Goya Salad & Vegetable Seasoning, 1 serving (remove)6 tbsp sesame seed

Directions

Take the ends off and slice zucchini into .5 inch strips lengthwise. Cut the woody ends off of the asparagus. Slice plum tomatoes in half. Cut potatoes in .5 inch cuboids. Place in sealable container/bowl and add olive oil. sesame seeds and seasonings to taste. Seal container and rotate allowing oil, seeds and seasonings the opportunity to touch everything, .5 to 1 minute. Foil or parchment paper a shallow baking sheet and transfer vegetables to baking sheet. Bake at 425F for approximately 15 minutes.

Serving Size: makes 8 .75cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user OLD-NACL.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 191.1
Total Fat: 13.6 g
Cholesterol: 0.0 mg
Sodium: 1,064.8 mg
Total Carbs: 15.1 g
Dietary Fiber: 4.2 g
Protein: 4.5 g

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