Roasted veggies

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 82.2
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 355.8 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 3.5 g
  • Protein: 1.7 g

View full nutritional breakdown of Roasted veggies calories by ingredient
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Great for a warm side dish with dinner and even a cold side dish for lunch the next day. Great for a warm side dish with dinner and even a cold side dish for lunch the next day.
Number of Servings: 10


    1 medium Butternut Squash
    1 medium Eggplant
    1 medium Red Pepper
    1 medium Yellow Pepper
    1 medium Orange pepper
    2 medium Zucchinis
    1 medium Red Onion
    1 pint of Grape Tomatoes

    1 tbsp of Olive Oil
    1 tbsp of Vegetable Oil
    2 tbsp of Balsamic Vinegar
    1 tsp of Pureed Garlic (or 2 garlic cloves, pressed)
    1 tsp Dried Rosemary
    1 tsp Onion powder,
    1.5 tsp Salt


Chop all vegetables other than tomatoes and onions into 1" cubes and add to very large mixing bowl. Cut onion into quarters and pull apart onion layers. Add onion and tomatoes (whole grape tomatoes) to veggie mix. Mix remaining ingredients and add to mixing bowl. Gently toss vegetables and place on baking sheets (2 large pans should suffice). Bake at 350c for 40 minutes, turning after 20 minutes.

Serving Size: 10 - 1 cup servings

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