End-of-Summer Roasted Veggies

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End-of-Summer Roasted Veggies

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 121.2
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 947.8 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 5.2 g
  • Protein: 3.7 g

View full nutritional breakdown of End-of-Summer Roasted Veggies calories by ingredient
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Introduction

This is a recipe i put together last night with the veggies I had in the fridge and my husband and daughter LOVED it. Very yummy over ride pilaf or couscous. You can add chicken or fish to make this a non-veggie meal This is a recipe i put together last night with the veggies I had in the fridge and my husband and daughter LOVED it. Very yummy over ride pilaf or couscous. You can add chicken or fish to make this a non-veggie meal
Number of Servings: 8

Ingredients

    2 large Zucchini
    2 large Yellow Squash
    2 big packs of Button mushrooms
    2 bulbs of Fennel
    7 Roma Tomatoes
    7 stems of Fresh Thyme
    1/2 c. EVOO
    3 Tbsp Minced Garlic
    1 Tbsp Kosher Salt
    1 Tbsp Fresh Ground pepper
    1 large Lemon, juiced

Directions

1. Turn your oven on to 450 degrees
2. Slice all of your veggies into a large bowl, making sure to add the sprigs of Thyme
3. Whisk together your EVOO, garlic, salt, pepper and lemon juice
4. Pour the ingrediants over the veggies and toss to coat well. (You can make more if you need/want more, this amount worked for the 3 of us)
5. Line a cookie sheet or baking dish with aluminum foil and dump the veggies onto the sheet/dish
6. Place in oven. Roast for 20 minutes, making sure to stir the veggies around so they don't burn.
7. After 20 minutes, turn your broiler on for the last 10 minutes. Continue to stir occasionally so the veggies don't burn.
8. Enjoy with ride pilaf or couscous or pasta

*Makes 8-1.5 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user VEGGIEDOC4LIFE.

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Member Ratings For This Recipe



  • 114 of 196 people found this review helpful
    EVOO is Extra Virgin Olive Oil...a term coined by Rachel Ray and widely used in our lazy speaking culture. It is actually in the newest versions of the dictionary...sad. - 6/29/09

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  • Incredible!
    49 of 50 people found this review helpful
    1/2 c olive oil is way too much for me. I put all veggies in a ziplock bag and just enough oil to coat. Then I use my grill wok and cook on the grill. Any veggies will do, whatever you have. These have become a favorite in our family! - 8/4/09

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  • Incredible!
    49 of 50 people found this review helpful
    I made this last night and it was wonderful. I made it with sweet onion instead of fennel, used 1/2 the salt, 1/4 of the pepper and no squash since none looked good in the grocery store. I loved the flavor the lemon added. - 7/2/09

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  • Very Good
    38 of 40 people found this review helpful
    During summer I roast veggies several nights a week on the BBQ in a veggie roasting pan. I'll cut up squash, eggplant, onions and bell peppers, from the garden and add mushrooms and asparagus. Then I'll toss them with olive oil and tamari or balsamic vinegar and season to taste before cooking - yum! - 6/30/09

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  • Very Good
    35 of 35 people found this review helpful
    I Made this and we loved it. I did make a few changes, however. I left out the fennel (we just aren't crazy about it) and added chunked vidalia onions. I also left out the salt, prefering to use Mrs. Dash. You could make this to use up any leftover vegetables and herbs. Yummy and easy. - 6/2/08

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