roasted vegetables
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 109.7
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 9.9 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 6.8 g
- Protein: 3.4 g
View full nutritional breakdown of roasted vegetables calories by ingredient
Number of Servings: 8
Ingredients
-
2 c green peppers, large dice
2 c red peppers, large dice
2 small to medium sweet potatoes cut
5 fingerling potatoes, cut
2 large eggplants or 3-4 long, smaller eggplants, cut
10 grape tomatoes
any other vegetable you might wish to substitute
onion or onion powder
1-2 tsp thyme
1 ts olive oil
Directions
Heat over to 400 degrees. Spread veggies on cookie sheet. Roast for 25 minutes. Turn over. Add Grape tomatoes if you choose. Return to oven for 20 minutes.
Remove and enjoy.
Serving Size: 1 1/2 cups
Number of Servings: 8
Recipe submitted by SparkPeople user LMMERL.
Remove and enjoy.
Serving Size: 1 1/2 cups
Number of Servings: 8
Recipe submitted by SparkPeople user LMMERL.