Roasted Vegetables (Oven and Stove Top)

Roasted Vegetables (Oven and Stove Top)
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 151.0
  • Total Fat: 6.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 240.9 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 5.5 g
  • Protein: 4.2 g

View full nutritional breakdown of Roasted Vegetables (Oven and Stove Top) calories by ingredient


Introduction

Oven and stove top roasted Vegetables Oven and stove top roasted Vegetables
Number of Servings: 7

Ingredients

    Carrot
    Bell Peppers
    Asparagus
    Red Onions
    Corn on the cob
    Extra virgin olive oil
    Lawrys Seasoning salt
    Dried Chile Flakes

Tips

Allow carrots to cook halfway through before adding Asparagus.

Add romaine lettuce, your favorite dressing and eat as a warm salad.


Directions

Chop carrots in your desired shape. Add Asparagus and sliced onions, olive oil, pepper flakes and seasoning salt. Toss together, place in a baking try and roast for 15 mins or until carrots are cooked to your desired taste.
On the stove top, roast the whole bell peppers until the skin turns black (keep turning). Remove husk and silk of corn and also roast on stove top (keep turning).
Remove peppers and corn from stove top. Place peppers into an ice bath and remove skin.
Once cool, remove corn kernel.
Combine all ingredients.


Serving Size: Makes 6 to 7 servings