Roasted Fresh Vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 91.5
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 9.4 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 4.3 g
  • Protein: 2.8 g

View full nutritional breakdown of Roasted Fresh Vegetables calories by ingredient


Introduction

This is a very simple, yet delicious dish. It is satisfying enough to eat alone, or as a side dish. I recommend serving over rice with a touch of low sodium soy sauce. This is a very simple, yet delicious dish. It is satisfying enough to eat alone, or as a side dish. I recommend serving over rice with a touch of low sodium soy sauce.
Number of Servings: 6

Ingredients

    1 medium eggplant, sliced
    2 large zucchini, sliced
    2 medium yellow squash, sliced
    8 oz of sliced fresh mushrooms
    1 medium red onion, sliced
    1 large green bell pepper, sliced
    2 tbsp olive oil
    2 tbsp basil
    1 tbsp oregano
    1 tsp lemon pepper seasoning

Directions

Slice all vegetables according to your personal preference. Thinner slices will cook quicker, while thicker slices stay nice and crunchy. Toss vegetables with olive oil and spices in a large bowl, making sure to coat all evenly. Spread on a baking sheet in a single layer. Bake at 350 for 30 minutes, or until cooked to desired tenderness.

Number of Servings: 6

Recipe submitted by SparkPeople user HOT4TYLER.