Kitchen Sink Roast Vegetables

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 191.1
  • Total Fat: 13.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,064.8 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 4.5 g

View full nutritional breakdown of Kitchen Sink Roast Vegetables calories by ingredient
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Introduction

So you do recipes all week and you end up with some plum tomatoes, 1 zucchini, 5 red potatoes and 20 or 30 asparagus spears, what to do? Roast 'em! So you do recipes all week and you end up with some plum tomatoes, 1 zucchini, 5 red potatoes and 20 or 30 asparagus spears, what to do? Roast 'em!
Number of Servings: 8

Ingredients



    Zucchini, 1.5 cup, sliced (remove)
    Red Potato, 400 grams (remove)
    Asparagus, fresh, 25 spear, medium (5-1/4" to 7" long) (remove)
    *Tomato Fresh - Plum - 62 g (11 calories), 496 gram (remove)
    Olive Oil, 6 tbsp (remove)
    *Goya, Adobo All Purpose Seasoning with Pepper, 6 tsp (remove)
    *Goya Salad & Vegetable Seasoning, 1 serving (remove)
    6 tbsp sesame seed

Directions

Take the ends off and slice zucchini into .5 inch strips lengthwise. Cut the woody ends off of the asparagus. Slice plum tomatoes in half. Cut potatoes in .5 inch cuboids. Place in sealable container/bowl and add olive oil. sesame seeds and seasonings to taste. Seal container and rotate allowing oil, seeds and seasonings the opportunity to touch everything, .5 to 1 minute. Foil or parchment paper a shallow baking sheet and transfer vegetables to baking sheet. Bake at 425F for approximately 15 minutes.

Serving Size: makes 8 .75cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user OLD-NACL.

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