roasted vegetables

Name: roasted vegetables Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 4 cup Zuccini Squash; 150 grams Mushrooms fresh; 1 eggplant peeled (yield from 1 Eggplant fresh; 8 oz Tomato grape (3oz = appro 12 tomatoes); 3 tbsp Olive Oil; 2 tbsp balsamic vinager (by MTCRAZYCLOWN); 2 tbsp Oregano ground; 4 cup Zuccini Squash; 1 eggplant peeled (yield from 1 Eggplant fresh; 150 grams Mushrooms fresh; 8 oz Tomato grape (3oz = appro 12 tomatoes); 2 tsp Garlic powder; 2 tbsp Basil; 2 tsp Salt; .5 tsp Pepper black

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 1

Ingredients

4 cup Zuccini Squash 150 grams Mushrooms, fresh 1 eggplant, peeled (yield from 1 Eggplant, fresh 8 oz Tomato, grape (3oz = appro 12 tomatoes) 3 tbsp Olive Oil 2 tbsp balsamic vinager (by MTCRAZYCLOWN) 2 tbsp Oregano, ground 4 cup Zuccini Squash 1 eggplant, peeled (yield from 1 Eggplant, fresh 150 grams Mushrooms, fresh 8 oz Tomato, grape (3oz = appro 12 tomatoes) 2 tsp Garlic powder 2 tbsp Basil 2 tsp Salt .5 tsp Pepper, black

Directions

Chop veggies into 1" slices. Mix with other ingredients. Roast on baking sheet at 450 degrees for 20 minutes

Serving Size: 1 cup

Number of Servings: 1

Recipe submitted by SparkPeople user THICKSATTY.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 334.8
Total Fat: 2.2 g
Cholesterol: 0.0 mg
Sodium: 4,720.8 mg
Total Carbs: 70.4 g
Dietary Fiber: 22.6 g
Protein: 19.2 g

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Member Reviews

JAMER123
Looks very good. Thanks for sharing. - 8/15/20