Roasted Vegetables

Name: Roasted Vegetables Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 Eggplant; 2 Zucchini; 2 Yellow squash; 2 Medium or large russet potatoes; 2 Medium yellow onions; 3 or 4 Roma tomatoes or a handful of cherry tomatoes; 1 Tbsp. Dried Thyme; 3 Tbsp. Extra Virgin Olive Oil; 1 tsp. Salt; 1 Tbsp. Black Pepper

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 6

Ingredients

1 Eggplant2 Zucchini2 Yellow squash2 Medium or large russet potatoes2 Medium yellow onions3 or 4 Roma tomatoes, or a handful of cherry tomatoes1 Tbsp. Dried Thyme3 Tbsp. Extra Virgin Olive Oil1 tsp. Salt1 Tbsp. Black Pepper

Directions

You may choose to peel the vegetables or not, it's all based on your preferences. Mix the seasonings with the oil and set aside. Slice the tomatoes and onions into wedges. Chop the vegetables into bite-size cubes and toss with the seasonings and oil. Spread on an aluminum pan lined with foil or sprayed with cooking oil, and roast in a 425 degree oven, turning every so often to prevent burning.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user AMBERW861.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 228.2
Total Fat: 7.5 g
Cholesterol: 0.0 mg
Sodium: 410.1 mg
Total Carbs: 38.6 g
Dietary Fiber: 7.9 g
Protein: 5.4 g

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