Italian Roasted Vegetables

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 90.8
  • Total Fat: 5.5 g
  • Cholesterol: 5.0 mg
  • Sodium: 245.4 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.9 g

View full nutritional breakdown of Italian Roasted Vegetables calories by ingredient


Introduction

Pour 2 tbsp. of olive oil in a 8X8 pan and coat pan.
Slice zucchini and squash into small slices, chop garlic and add, drain tomatoes and add to mixture . Stir in Basil,Oregano, and Black Pepper. Pour into greased pan cover and bake for 1 hour at 350. After one hour remove veggies from oven and top with parmesan cheese and put back into the oven UNCOVERED for 30 minutes or till liquid on veggies is almost gone. Let rest for 5 minutes then serve... Great with Spaghetti!! Pour 2 tbsp. of olive oil in a 8X8 pan and coat pan.
Slice zucchini and squash into small slices, chop garlic and add, drain tomatoes and add to mixture . Stir in Basil,Oregano, and Black Pepper. Pour into greased pan cover and bake for 1 hour at 350. After one hour remove veggies from oven and top with parmesan cheese and put back into the oven UNCOVERED for 30 minutes or till liquid on veggies is almost gone. Let rest for 5 minutes then serve... Great with Spaghetti!!
Number of Servings: 8

Ingredients

    Zucchini
    Yellow Squash
    Olive Oil
    Black Pepper
    Garlic
    chopped tomotoes
    Basil
    Oregano
    Parmesan Cheese

Directions

Bake at 350 degrees

Serving Size: 1 cup

Number of Servings: 8

Recipe submitted by SparkPeople user MKHALTER.