Roasted balsamic root veggies and red pepper
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 67.6
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 172.6 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 4.1 g
- Protein: 2.2 g
View full nutritional breakdown of Roasted balsamic root veggies and red pepper calories by ingredient
Introduction
eggplant, squash, zucchini, onion, mushroom, red bell pepper, carrots oven roasted with balsamic dressingeggplant, squash, zucchini, onion, mushroom, red bell pepper, carrots oven roasted with balsamic dressing
Number of Servings: 8
Ingredients
-
20 medium baby carrots
1 Summer Squash, medium
2 Zucchini, medium
1 Onions, medium
1 Red bell pepper, large
1 cup sliced Mushrooms
1 Eggplant, unpeeled
5 Tbsp Newman's Own Lighten Up Light Balsamic Vinaigrette Dressing
Directions
Preheat oven to 400 degrees. Slice all veggies. Toss with dressing. Line cookie sheet with foil and arrange veggies evenly. Bake for about 20 minutes until veggies are soft.
Serving Size: 8 servings, 5 oz each
Number of Servings: 8
Recipe submitted by SparkPeople user KMK888.
Serving Size: 8 servings, 5 oz each
Number of Servings: 8
Recipe submitted by SparkPeople user KMK888.