End-of-Summer Roasted Veggies
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
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 mealNumber of Servings: 8
Ingredients
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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.
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.
Member Ratings For This Recipe
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2UNHEALTHY
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JILLFRED13
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MFHOOPER
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REDWOODQUEEN
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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KDSTAP