Roasted Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 116.8
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 10.4 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 6.0 g
  • Protein: 5.2 g

View full nutritional breakdown of Roasted Vegetables calories by ingredient
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Number of Servings: 4


    asparagus -10 large spears
    baby eggplant -
    garlic -3cloves
    red onion -medium
    red pepper- half
    yellow pepper half
    shallots one medium
    yellow squash
    mushrooms - 10 medium
    olive oil - 2 tbsp.
    salt - 1tsp.
    black pepper - 1tsp.


Preheat the oven to 450F.
Wash and cut the vegetables in large pieces and put them in a large baking pan.
Add Olive Oil and season with salt and pepper to taste.

Bake for 45 min, while checking on them and mixing them several times.

Makes 4 1-cup Servings

Number of Servings: 4

Recipe submitted by SparkPeople user LUBAML.

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