Rustic Roasted Veggies/REVISED

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 378.5
  • Total Fat: 16.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 87.6 mg
  • Total Carbs: 38.2 g
  • Dietary Fiber: 10.0 g
  • Protein: 25.9 g

View full nutritional breakdown of Rustic Roasted Veggies/REVISED calories by ingredient
Report Inappropriate Recipe

Submitted by:


This was on I made adjustments to suit out tastes. This was on I made adjustments to suit out tastes.
Number of Servings: 6


    4 medium carrots, chopped
    2 medium potatoes, chopped
    1 clove garlic, minced
    15 whole medium mushrooms, halved
    2 medium sweet potatoes, chopped
    784 grams (28 oz. or two packages) firm tofu, cubed
    2 TBS. extra virgin olive oil
    1.5 TBS. dried dill
    2 TBS. dried rosemary
    1/2 tsp. cracked chilies
    1 tsp. peppercorns, ground (black pepper)
    1 small (196grams) zucchini
    1 medium squash
    2 large stalks celery
    1 medium onion


Makes 6 servings.

*Preheat oven to 350F. Place the vegetables and tofu on lightly oiled cookie sheet or lasagna pan and drizzle olive oil over them. Sprinkle with dill, rosemary, chilies, and pepper and mix together until well incorporated.
*Bake for 40-60 minutes, stirring every 10 minutes. Remove from oven when potatoes can be pierced easily with a fork.

Number of Servings: 6

Recipe submitted by SparkPeople user LEBOOBOO.

Rate This Recipe