Doris's roasted herb potatoes and vegetables

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 290.5
  • Total Fat: 11.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 360.9 mg
  • Total Carbs: 42.4 g
  • Dietary Fiber: 7.0 g
  • Protein: 7.0 g

View full nutritional breakdown of Doris's roasted herb potatoes and vegetables calories by ingredient
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Introduction

This is so yummy. I ate this for lunch today to use up some left over vegetables from a previous meal and was shocked that it was so good. A must try for those of us who are eating healthy. You can adjust the garlic powder to your preference. This could make more than 1 serving, but I made it for my lunch so I ate it all. This is so yummy. I ate this for lunch today to use up some left over vegetables from a previous meal and was shocked that it was so good. A must try for those of us who are eating healthy. You can adjust the garlic powder to your preference. This could make more than 1 serving, but I made it for my lunch so I ate it all.
Number of Servings: 1

Ingredients

    1 Tbsp onions raw
    1/4 cup chopped red pepper
    1 large mushroom sliced (opt)
    1 cup red potatoe ( nuked and diced 1 inch pieces)
    1 small yellow zucchini squash (chopped to 2 inch pieces)
    1 tbsp dried parsley
    1 tbsp dried dill weed
    1 tbsp dried rosemary
    2 tsp garlic powder
    dash of salt and black pepper
    2 tbsp country crock light butter (melted)
    cooking spray such as pam

Directions

Line a cookie sheet with aluminium foil and spray with pam. Combine all ingredients in a bowl and toss with herbs and melted butter.Spread on cooking sheet. Dont pile up vegetables. Bake in 425 degree oven stirring once in a while. Takes about 30 minutes or until vegetables are tender.

Serving Size: makes 1 or more servings

Number of Servings: 1

Recipe submitted by SparkPeople user DORISANDLARRY.

TAGS:  Side Items |

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