Oven Roasted Veggies - Detox Approved (1/6 recipe)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 59.3
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 33.1 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 4.0 g
  • Protein: 2.3 g

View full nutritional breakdown of Oven Roasted Veggies - Detox Approved (1/6 recipe) calories by ingredient
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Number of Servings: 6

Ingredients

    VINAIGRETTE:
    3 tbls extra virgin olive oil
    2 tbls quality balsamic or red wine vinegar
    juice of 1 lemon
    1 tbls Dijon mustard
    1-1/2 tsp dried Italian herb blend
    2 tbls fresh, chopped parsley
    3 cloves garlic, minced
    1/4 tsp sea salt
    1/4 tsp black pepper, freshly ground

    VEGETABLES:
    2 medium Vidalia or Red Onions, 1-1/2" pieces
    1 large Green Bell Pepper, 1-1/2" pieces
    1 large Red Bell Pepper, 1-1/2" pieces
    1 large Zucchini, 1" pieces
    2 small Summer squash, 1" pieces
    2 cup Carrot strips, like for eating

Tips

NOTE: I take 3-4 plump, juicy, thawed chicken breasts and dip them into the vinaigrette, and place in a separate oiled pan to bake in the same oven with the veggies. 40 min @ 400)F - Delicious dinner for 4-6!!! (we share chicken breasts)


Directions

Preheat oven to 400F
Mix vinaigrette ingredients together in a small bowl, set aside.
Place cut veggies in a large bowl, pour vinaigrette on top and toss to coat all the veggies thoroughly.
Pour into oiled 13 x 10" pan and put on middle rack of 400F oven and roast for 40 minutes.

Serving Size: Makes 6 large servings.

Number of Servings: 6

Recipe submitted by SparkPeople user OILPAINTER.

TAGS:  Side Items |

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