Roasted Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
1 lb Potatoes tiny cut in half, I used purple and rose colored ones1 lb Zucchinis sliced thick and in half, I used 1yellow and 1 green8 oz Carrots thin sliced, I used rainbow12 oz grape tomatoes I used red and yellow1 Tbsp Olive oil1/2 tsp Italian seasoningBlack Pepper to taste Garlic to taste
Cut the potatoes in 1/2, thin slice the carrots. Cut the Zucchinis in 1/2 then thick slice. Put all the vegetables on a 15x11 cookie sheet. drizzle oil over top and and sprinkle with the desired seasoning. Toss it to get well coated. Bake at 375 20 minutes and toss. Bake another 20-25 minutes depending on thickness you cut and desired crispness.
Serving Size: 4 servings 1 1/14C each
Number of Servings: 4
Recipe submitted by SparkPeople user PIXIEMOMMA.
Serving Size: 4 servings 1 1/14C each
Number of Servings: 4
Recipe submitted by SparkPeople user PIXIEMOMMA.
Nutritional Info Amount Per Serving
- Calories: 182.9
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 55.6 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 4.3 g
- Protein: 4.5 g
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