Mixed roasted veggies
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 18.1
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 2.3 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 1.2 g
- Protein: 1.4 g
View full nutritional breakdown of Mixed roasted veggies calories by ingredient
Introduction
The picture doesn't do it justice, but we love these veggies! The picture doesn't do it justice, but we love these veggies!Number of Servings: 1
Ingredients
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Cut up whatever veggies you have in shish-ka-bob sized bites. I used:
Yellow squash (5)
Zucchini (5)
Red bell pepper (1 or 2)
Yellow bell pepper (1 or 2)
Broccoli (1 head)
Several carrots
Red onion (1)
Roma tomatoes (6)
Tips
Make sure you use red onion....I think it's important in order to achieve that carmelized taste.
Directions
Toss in Ziploc w/some Apple Cider Vinegar, Olive Oil, pepper, cumin, and chili powder and let marinate for however long you can (shoot for an hour or two). Place in a greased (I use coconut oil) 8.5x11 glass pan.
You can also tuck some halved roma tomatoes on the edges (just salt & pepper them).
Bake @ 450 for 45 minutes, stirring every 10 minutes or so (don't stir the tomatoes in...leave those on the sides), or until some of the veggies (especially the onions) are a bit charred.
Serving Size: 8 one cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user DAWNLWILLIAMS.
You can also tuck some halved roma tomatoes on the edges (just salt & pepper them).
Bake @ 450 for 45 minutes, stirring every 10 minutes or so (don't stir the tomatoes in...leave those on the sides), or until some of the veggies (especially the onions) are a bit charred.
Serving Size: 8 one cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user DAWNLWILLIAMS.