Roasted Vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 204.0
  • Total Fat: 4.5 g
  • Cholesterol: 1.3 mg
  • Sodium: 510.1 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 13.5 g
  • Protein: 14.4 g

View full nutritional breakdown of Roasted Vegetables calories by ingredient
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Number of Servings: 6


    Brussels sprouts, fresh, 500 grams (remove)
    Broccoli, fresh, 700 grams (remove)
    Cauliflower, raw, 1 head, medium (5-6" dia) (remove)
    Mushrooms, fresh, 450 grams (remove)
    Peppers, sweet, red, raw, sliced, 1 cup (remove)
    Salt, 1 tsp (remove)
    *Extra Virgin Olive Oil, 1 tbsp (remove)
    Garlic, 1 tsp (remove)
    Parmesan Cheese, grated, 2 tbsp (remove)
    *Lemon Juice, 0.5 fl oz (remove)
    Asparagus, fresh, 20 spear, large (7-1/4" to 8-1/2")
    Zucchini, 1 cup, sliced (remove)


Chop, wash and dry vegetables.
Mix olive oil with garlic, salt , cumin powder and herbs and marinate vegetables for a couple of hours.
Spread on a tray and broil at 450 F - 500 F for about 20 min turning the vegetables over once in between.
Remove from oven, sprinkle lemon juice and parmesan cheese and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user MANJUK.

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