roasted vegetables
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 334.8
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 4,720.8 mg
- Total Carbs: 70.4 g
- Dietary Fiber: 22.6 g
- Protein: 19.2 g
View full nutritional breakdown of roasted vegetables calories by ingredient
Introduction
Roasted veggies Roasted veggiesNumber of Servings: 1
Ingredients
-
4 cup Zuccini Squash
150 grams Mushrooms, fresh
1 eggplant, peeled (yield from 1 Eggplant, fresh
8 oz Tomato, grape (3oz = appro 12 tomatoes)
3 tbsp Olive Oil
2 tbsp balsamic vinager (by MTCRAZYCLOWN)
2 tbsp Oregano, ground
4 cup Zuccini Squash
1 eggplant, peeled (yield from 1 Eggplant, fresh
150 grams Mushrooms, fresh
8 oz Tomato, grape (3oz = appro 12 tomatoes)
2 tsp Garlic powder
2 tbsp Basil
2 tsp Salt
.5 tsp Pepper, black
Directions
Chop veggies into 1" slices. Mix with other ingredients. Roast on baking sheet at 450 degrees for 20 minutes
Serving Size: 1 cup
Number of Servings: 1
Recipe submitted by SparkPeople user THICKSATTY.
Serving Size: 1 cup
Number of Servings: 1
Recipe submitted by SparkPeople user THICKSATTY.
