Quick Roasted Vegetables
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 76.7
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 310.3 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 3.6 g
- Protein: 3.3 g
View full nutritional breakdown of Quick Roasted Vegetables calories by ingredient
Number of Servings: 8
Ingredients
-
1 large red onion
2 medium zuchinni squash
2 medium yellow squash
2 large bell peppers (red/orange/yellow)
3 cups kale, chopped
1 5" sweet potato
8 oz mushrooms
1.5 cups cherry tomatoes, halved
1 T lemon juice
3 cloves minced garlic
1 t salt
1 t red pepper flakes
1 t olive oil
2 T basil
Tips
Great addition to pasta, quiches, omelettes, etc!
Directions
Preheat oven to 425.
Chop all the veggies. Toss with the lemon juice, garlic, salt, red pepper flakes, and olive oil.
Bake for 25 minutes or until cooked to your taste!
When done, toss with the fresh basil (or herbs of your choice).
Serving Size: Makes 8 servings as side dish.
Chop all the veggies. Toss with the lemon juice, garlic, salt, red pepper flakes, and olive oil.
Bake for 25 minutes or until cooked to your taste!
When done, toss with the fresh basil (or herbs of your choice).
Serving Size: Makes 8 servings as side dish.