Mixed oven roasted vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 139.3
  • Total Fat: 9.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 406.8 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.3 g

View full nutritional breakdown of Mixed oven roasted vegetables calories by ingredient
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Introduction

Variety of vegetables tossed with a little olive oil, chopped garlic, salt and pepper. Simple yet so flavorful! Variety of vegetables tossed with a little olive oil, chopped garlic, salt and pepper. Simple yet so flavorful!
Number of Servings: 6

Ingredients

    four zucchini, sliced about 1/4 inch think
    one package sliced mushrooms
    one large vidalia onion
    one cup of baby carrots, cut in half lengthwise
    three garlic cloves
    one pound asparagus, ends broken off and cut in thirds
    one green pepper coarsely chopped
    1/4 cup olive oil
    salt and pepper to taste

Directions

Makes 6 large servings

Wash all vegetables prior to using.

Preheat oven to 400.

Slice and chop all vegetables. They should all be about the same size and thickness. In large bowl, mix vegetables and drizzle olive oil over top. Finely chop garlic and sprinkle over top of vegetable mixture. Toss to mix.

In large rimmed baking sheet or casserole, spray with nonstick cooking spray. You may need two pans, depending on size of pans. Spread vegetables in pan, do not mound vegetables (or they will take a long time to cook and get mushy). Sprinkle with salt and pepper. Place in oven uncovered and cook until onion starts to carmelize, tossing vegetables occasionally.

Number of Servings: 6

Recipe submitted by SparkPeople user TINKYMOE.

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