roasted vegetables

4.3 of 5 (9)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 95.3
  • Total Fat: 6.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 8.1 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 1.7 g

View full nutritional breakdown of roasted vegetables calories by ingredient
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Number of Servings: 4


    summer squash
    sliced mushrooms
    small onion
    red pepper

    2 T rosemary
    1 T thyme
    1/8 cup olive oil
    3 T balsamic vinegar
    salt and pepper to taste


Slice up all the vegetables and place in baking dish. In a separate bowl mix together the spices, vinegar and olive oil. When blended, add the mixture to the vegetables and stir. Bake for 15-20 minutes at 475 degrees. (Potatoes are a great addition to the vegetables)

Number of Servings: 4

Recipe submitted by SparkPeople user AZDEBBERS.

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Member Ratings For This Recipe

  • I used a different mix of vegetables I had on hand, but really enjoyed the flavor. This made an excellent side dish, and I've made it several times. - 4/15/13

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  • A good basic staple that should be on everyone's winter table! I made about twice the amount I needed with none of the spices. I have a bunch of different sauces that I can mix and match with it to make lots of different flavors. ;-) - 2/26/13

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  • I made this recipe exactly as written. And while the veggies tasted fine, apparently I went awry somewhere because they were quite soft and almost mushy. I guess I was expecting them to have a little bit of crunch and texture to them. Maybe I either cooked them too long or not long enough? - 9/8/11

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  • Very good - I used red onion and yellow peppers in place of summer squash. I would reduce the amount of spices by 1/2 next time. - 8/28/10

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  • This was very good, but I'm wondering if the 2T rosemary should have been 2 t rosemary? I would definitely reduce the rosemary next time. I added sliced sweet potatoes...yum!! - 5/13/10

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