Roasted Summer Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 82.6
  • Total Fat: 3.7 g
  • Cholesterol: 2.6 mg
  • Sodium: 241.5 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 3.1 g
  • Protein: 2.4 g

View full nutritional breakdown of Roasted Summer Vegetables calories by ingredient
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Number of Servings: 4


    1 zucchini sliced
    1 summer squash sliced
    1 small eggplant, peeled and diced
    1 red pepper, cut into strips
    1/2 cup red onion, chopped
    2 tbsps red wine vinegar
    2 tsps minced garlic
    2 tsps. jarred pesto sauce


Preheat oven to 475.

Mix all ingredients except for pesto in bowl. Mix well. Spread out evenly into a roasting pan. Bake at 475 for 20 minutes or until vegetables are tender.

Place into a serving bowl, add pesto and mix well.

Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user TRISH2007.

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