Roasted Veggies

Roasted Veggies
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 182.9
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 55.6 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 4.3 g
  • Protein: 4.5 g

View full nutritional breakdown of Roasted Veggies calories by ingredient


Introduction

A nice mix of beautiful summer vegetables from the farmers market this morning inspired this colorful dish A nice mix of beautiful summer vegetables from the farmers market this morning inspired this colorful dish
Number of Servings: 4

Ingredients

    1 lb Potatoes tiny cut in half, I used purple and rose colored ones
    1 lb Zucchinis sliced thick and in half, I used 1yellow and 1 green
    8 oz Carrots thin sliced, I used rainbow
    12 oz grape tomatoes I used red and yellow
    1 Tbsp Olive oil
    1/2 tsp Italian seasoning
    Black Pepper to taste
    Garlic to taste

Directions

Cut the potatoes in 1/2, thin slice the carrots. Cut the Zucchinis in 1/2 then thick slice. Put all the vegetables on a 15x11 cookie sheet. drizzle oil over top and and sprinkle with the desired seasoning. Toss it to get well coated. Bake at 375 20 minutes and toss. Bake another 20-25 minutes depending on thickness you cut and desired crispness.

Serving Size: 4 servings 1 1/14C each

Number of Servings: 4

Recipe submitted by SparkPeople user PIXIEMOMMA.