Roasted Veggies

More sharing options

Share on Twitter

Be the first to
rate this recipe!

Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 58.6

Total Fat: 3.7 g
Cholesterol: 2.0 mg
Sodium: 59.5 mg
Total Carbs: 5.1 g
Dietary Fiber: 1.7 g
Protein: 2.3 g

View full nutritional breakdown of Roasted Veggies calories by ingredient

Introduction

Yummy and easy way to fix veggies. Roasting them tends to intensify flavors. Try different combinations of vegetables. Yummy and easy way to fix veggies. Roasting them tends to intensify flavors. Try different combinations of vegetables.

Minutes to Prepare: 20

Minutes to Cook: 25

Number of Servings: 10

Ingredients

Broccoli, cooked, 1 stalk, large (11"-12" long) Separate into pieces

Green Peppers (bell peppers), .5 cup, strips

Peppers, sweet, red, raw, sliced, .5 cup

Zucchini, 1 cup, sliced

Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips, 1 serving

Mushrooms, fresh, 1 cup, pieces or slices

Onions, raw, 1 medium (2-1/2" dia), cut into chunks

Olive Oil, 2 tbsp

Garlic Powder

Italian seasonings

Salt Substitute

1/4 C parm cheese, grated

Directions

Toss all ingredients except cheese together and place in shallow roasting dish. Bake at 350 until veggies are tender, about 25 minutes. Sprinkle cheese over and bake for another 5 minutes.

Number of Servings: 10

Recipe submitted by SparkPeople user MAGISTRANANCY.