Roasted Vegetables
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 133.9
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 6.2 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 4.0 g
- Protein: 2.5 g
View full nutritional breakdown of Roasted Vegetables calories by ingredient
Introduction
Great for a family gathering.Great for a family gathering.
Number of Servings: 12
Ingredients
-
1 Large Onion sliced
2 cups Mushrooms halved
3 cups zucchini sliced lengthwise & halved
3 cups winter squash diced large
24 spears asparagus
2 medium red bell peppers
3 medium Chinese eggplants sliced lengthwise and halved (approx. 2 cups)
1/2 cup Canola oil
2 tsp. fresh garlic
2 tbsp. lemon juice
Pepper
This recipe does not include salt.
Tips
I use buttercup squash because it holds it's shape and has a creamy taste.
Directions
Prepare all vegetables.
Mix Oil, garlic and lemon juice
In a large bowl with an air tight lid, mix everything gently. Put on the lid securely. Rest bowl in refrigerator for 1-2 hours turning upside down one or twice.
Wrap veggies in aluminum foil and cook on the top shelf of a BBQ or in a 350 F oven for 25-35 minutes.
Serving Size: makes 12 one cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JAY-NINE2.
Mix Oil, garlic and lemon juice
In a large bowl with an air tight lid, mix everything gently. Put on the lid securely. Rest bowl in refrigerator for 1-2 hours turning upside down one or twice.
Wrap veggies in aluminum foil and cook on the top shelf of a BBQ or in a 350 F oven for 25-35 minutes.
Serving Size: makes 12 one cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JAY-NINE2.