Roasted Italian Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 195.3
  • Total Fat: 9.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 411.5 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 5.9 g
  • Protein: 8.1 g

View full nutritional breakdown of Roasted Italian Vegetables calories by ingredient


Introduction

Quick tasty combo of Zucchini, Summer Squash and Sweet potato bathd in olive oil and seasonings - then roasted. for more flavor add vegan Mozzarella cheese (or regular) and a 1/4 cup of Marinara sauce. Quick tasty combo of Zucchini, Summer Squash and Sweet potato bathd in olive oil and seasonings - then roasted. for more flavor add vegan Mozzarella cheese (or regular) and a 1/4 cup of Marinara sauce.
Number of Servings: 4

Ingredients

    Zucchini, 3 cup, sliced (one-two squash)
    *Summer Squash, 1 large ()
    Olive Oil, 2 1tsp ()
    Tofu, firm, 1/3 block ()
    Garlic powder, 1 tsp ()
    *Dried Onion Flakes, 2 tsp
    *2 tsp Italian Seasoning, 1 serving ()
    Sweet potato, 1 sweetpotato, 5" long ()
    Daiya Mozzarella Style Shreds, 1/2 cup
    *Spaghetti/Marinara Sauce (tomato sauce), 1 cup ()

Directions

Cut all vegetables into either chunks or medallions, Add to a bag with oil and seasonings. Let marinade 6-8 hours add the tofu for an hour or so. Preheat oven 350-375 - line a cookie sheet with foil. Spread out the mix in a single layer and roast for 10 Minutes, turn then roast for another 10-15 mins. until potatoes are soft and tofu is slightly brown.

Number of Servings: 4

Recipe submitted by SparkPeople user MILLERSIMPSON.