Roast seasonal vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large (2-1/4 per lb, approx 3- Peppers, sweet, red, fresh 1 medium (2-1/2" dia) Onions, raw 200 gram (Veg) Courgette 3 1tsp Olive Oil 2 tsp mixed herbs (dried) (by TABSNPICKLES) 1 medium Carrots, raw 2 parsnip (9" long) Parsnips
Pre heat the oven at 180 degre C
Chop all the vegetables in bite size (1 inch) pieces.
In a large bowl mix the oil and the mixed herbs, salt and pepper
Add the vegetables and masssage the vegetables with the flavoured oil
Pour them on a baking tray, and cook in the oven until tender and roasted. (About 25/30 minutes)
Serving Size: two tablespoons serving
Number of Servings: 6
Recipe submitted by SparkPeople user LEZABEILLE.
Chop all the vegetables in bite size (1 inch) pieces.
In a large bowl mix the oil and the mixed herbs, salt and pepper
Add the vegetables and masssage the vegetables with the flavoured oil
Pour them on a baking tray, and cook in the oven until tender and roasted. (About 25/30 minutes)
Serving Size: two tablespoons serving
Number of Servings: 6
Recipe submitted by SparkPeople user LEZABEILLE.
Nutritional Info Amount Per Serving
- Calories: 82.3
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 13.4 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 3.4 g
- Protein: 1.9 g
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