Roasted Vegetables (Oven and Stove Top)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
CarrotBell PeppersAsparagus Red OnionsCorn on the cobExtra virgin olive oil Lawrys Seasoning saltDried Chile Flakes
Chop carrots in your desired shape. Add Asparagus and sliced onions, olive oil, pepper flakes and seasoning salt. Toss together, place in a baking try and roast for 15 mins or until carrots are cooked to your desired taste.
On the stove top, roast the whole bell peppers until the skin turns black (keep turning). Remove husk and silk of corn and also roast on stove top (keep turning).
Remove peppers and corn from stove top. Place peppers into an ice bath and remove skin.
Once cool, remove corn kernel.
Combine all ingredients.
Serving Size: Makes 6 to 7 servings
On the stove top, roast the whole bell peppers until the skin turns black (keep turning). Remove husk and silk of corn and also roast on stove top (keep turning).
Remove peppers and corn from stove top. Place peppers into an ice bath and remove skin.
Once cool, remove corn kernel.
Combine all ingredients.
Serving Size: Makes 6 to 7 servings
Nutritional Info Amount Per Serving
- Calories: 151.0
- Total Fat: 6.7 g
- Cholesterol: 0.0 mg
- Sodium: 240.9 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 5.5 g
- Protein: 4.2 g
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