Roasted Vegetables

Roasted Vegetables
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 63.5
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 28.2 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 1.5 g

View full nutritional breakdown of Roasted Vegetables calories by ingredient
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Introduction

I love the deep flavors of roasted vegetables. I love the deep flavors of roasted vegetables.
Number of Servings: 4

Ingredients

    4 cups of your favorite veggies!

    I used:

    1 cup Zucchini
    1 cup Carrots
    1 cup Tomatoes
    1 cup Mushrooms

    1 Tbsp Olive Oil
    Salt, Pepper, and your favorite herbs - to taste!

Tips

Use whatever veggies look the best from your garden or in the produce isle! I


Directions

Cut all veggies into cubes and lay in a single layer on a baking sheet.

Sprinkle and mix 1 Tbsp of Olive Oil to coat each piece.

Sprinkle liberally with salt, pepper, and your favorite herbs, like rosemary, thyme, oregano, sage, etc. (careful with basil it tends to burn in the oven)

Roast in the oven at 350 degrees for 30 to 40 minutes.

Serving Size: 4 cups raw veggies make 4 quarter cup cooked servings

Number of Servings: 4

Recipe submitted by SparkPeople user CLYNNTHOMAS.

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