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Nutrition Facts

Serving Size 1 (455g)

Recipe makes 4 servings

Calories 329
Calories from Fat 253 (76%)
Amount Per Serving %DV
Total Fat 28.1g 43%
Saturated Fat 4.0g 19%
Monounsaturated Fat 19.8g
Polyunsaturated Fat 3.4g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 20mg 0%
Potassium 1155mg 33%
Total Carbohydrate 18.2g 6%
Dietary Fiber 5.7g 22%
Sugars 9.8g
Protein 7.3g 14%

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OC Camping Trip

Chef #859774

Easy Roasted Veggies

Recipe #307333 | 35 min | 15 min prep
Everybody eats when they come to my house

By: Everybody eats when they come to my house
Jun 4, 2008

This is the easiest and tastiest way for us to roast veggies. We always make tons and devour them at one sitting. The large pieces allow the kids to see what they are eating and they are large enough that they can eat selectively. It's also good for busy nights because I can do the prep ahead of time and it cooks quickly. A variation we love is to mix these with Orzo and parmesan cheese - just EEEEEEEEVIL. I should warn that my oven is older than me - and that is pretty old according to my son. It gets a bit flaky re: temps so keep an eye on these. Some people have had different results with cooking time.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 400º F.
  2. 2
    Into a large bowl, cut up squash and zucchini into 1 to 1.5 inch cubes.
  3. 3
    Add red bellpepper in same size or larger pieces.
  4. 4
    Quarter the onion and add to bowl, breaking layers up with fingers.
  5. 5
    Clean mushrooms and remove stems. Add to bowl.
  6. 6
    Add olive oil and all purpose greek seasoning. Toss thoroughly to coat. Marinate or cook immediately - yummy either way.
  7. 7
    Put in a jelly roll pan in a single layer. We make so much this is not easy to do and it won't hurt if its crowded in there.
  8. 8
    Bake at 400-450 until tops are getting browned. Takes about 15-20 minutes. I also will flip my broiler on since we love the caramelized bits.

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Featured Reviews for This Recipe

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From: PaulaG

On Mar 28, 2009

I love roasted veggies. I reduced the recipe to 2 servings and cut the oil down to about half. The veggies were crisp tender in 20 minutes. Made for PAC Spring 2009

2 people found this review helpful
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    From: Queen uh Cuisine

    On Apr 17, 2009

    I loved these I used about 1/3 cup of the oil and cut my mushrooms in half. It took quite a bit longer to cook but that may have been because of the placement of my rack in the oven.??? Either way ...Yummm I did turn on the broiler during the end ..I love those yummy bits too. Thanks so much. Made for PAC spring '09

    1 people found this review helpful
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  • Read all 2 reviews

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