Roast seasonal vegetables
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 82.3
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 13.4 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 3.4 g
- Protein: 1.9 g
View full nutritional breakdown of Roast seasonal vegetables calories by ingredient
Introduction
Simple, easy to prepare and delicious Simple, easy to prepare and deliciousNumber of Servings: 6
Ingredients
-
1 large (2-1/4 per lb, approx 3- Peppers, sweet, red, fresh
1 medium (2-1/2" dia) Onions, raw
200 gram (Veg) Courgette
3 1tsp Olive Oil
2 tsp mixed herbs (dried) (by TABSNPICKLES)
1 medium Carrots, raw
2 parsnip (9" long) Parsnips
Tips
Serve as an acoompaniement or on a fresh salad with feta cheese or stilton or cooked Puy lentils
Directions
Pre heat the oven at 180 degre C
Chop all the vegetables in bite size (1 inch) pieces.
In a large bowl mix the oil and the mixed herbs, salt and pepper
Add the vegetables and masssage the vegetables with the flavoured oil
Pour them on a baking tray, and cook in the oven until tender and roasted. (About 25/30 minutes)
Serving Size: two tablespoons serving
Number of Servings: 6
Recipe submitted by SparkPeople user LEZABEILLE.
Chop all the vegetables in bite size (1 inch) pieces.
In a large bowl mix the oil and the mixed herbs, salt and pepper
Add the vegetables and masssage the vegetables with the flavoured oil
Pour them on a baking tray, and cook in the oven until tender and roasted. (About 25/30 minutes)
Serving Size: two tablespoons serving
Number of Servings: 6
Recipe submitted by SparkPeople user LEZABEILLE.