Roasted Italian Vegetables

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 94.4
  • Total Fat: 3.1 g
  • Cholesterol: 5.2 mg
  • Sodium: 247.9 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 7.1 g

View full nutritional breakdown of Roasted Italian Vegetables calories by ingredient
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Number of Servings: 8


    1 large Vidalia onion, chopped
    10 oz. portabella mushrooms, sliced
    1/2 large red pepper, seeded and chopped
    1/2 large yellow pepper, seeded and chopped
    2 medium zucchini, cut in 1" slices, quartered
    2 medium yellow squash, cut in 1" slices, quartered
    1 cup marinara sauce
    seasonings: salt, pepper, oregano to taste
    1 cup shredded low fat Italian Cheeses


Preheat oven to 450 degrees. Season vegetables with salt, pepper, and oregano to taste. Mix chopped vegetables with marinara sauce in a 13" x 9" baking pan. Bake, uncovered, for 30 minutes. Sprinkle cheese over top and bake about 5 minutes more until melted. Makes about 8 one-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user GERRYD8784.

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