Roasted vegetables Chis
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
0.5 cup, sliced Zucchini 2.5 oz Baby Carrots 5 strips Sweet peppers (bell) 0.5 rings Onions, raw 0.5 cup, chopped or diced Broccoli, fresh 0.5 cup Cauliflower, raw 0.1 tbsp Extra Virgin Olive Oil 0.5 cup Kraft Shredded Parmesan Cheese Natural Cheese 12 oz Juice V8 Low Sodium serving 12 oz. 8 small (1-3/4" to 2-1/2" dia.) Baked Potato, with skin0.5 cup, sliced Summer Squash 8 small (1-3/4" to 2-1/2" dia.) Potato, raw
Preheat to 450
Put foil on cookie sheet
Put vegetables on sheet
Cut potatoes in half and mix among vegetables
Pour v8 over all of it
Using a 1/2 tablespoon measuring utensil I added 1/2 cup of Parmesan Cheese on top.
Bake until desired tenderness (start at 25 minutes)
Serving Size: Makes 6 .5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user APHRODITEFLAME.
Number of Servings: 6
Recipe submitted by SparkPeople user APHRODITEFLAME.
Nutritional Info Amount Per Serving
- Calories: 218.5
- Total Fat: 2.8 g
- Cholesterol: 8.3 mg
- Sodium: 216.9 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 7.0 g
- Protein: 8.1 g