Roasted Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 138.2
  • Total Fat: 7.8 g
  • Cholesterol: 9.9 mg
  • Sodium: 245.4 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 7.4 g

View full nutritional breakdown of Roasted Vegetables calories by ingredient
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Number of Servings: 4


    1 zucchini
    1 yellow squash
    1 medium yellow onion
    1 T extra virgin olive oil
    2 large tomatoes (or 3 Roma tomatoes)
    1/2 cup fresh grated parmesan cheese
    sprinkle of sea salt
    sprinkle of pepper
    sprinkle of thyme


Slice onions and lightly saute them in olive oil for about 8 minutes or until translucent.

Put onions in a casserole dish. Slice zucchini, squash, tomatoes, and alternate slices in a circle, keeping them close together for one layer around the pan in circles.

Sprinkle with sea salt, pepper, and thyme.

Bake at 375 for a half hour then add sprinkle parmesan cheese and bake for another hald hour or until lightly browned.

Serving Size: Makes 4 generous servings

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