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Nutrition Facts
Serving Size 1 (329g) Recipe makes 5 servings
Calories 193
Calories from Fat 102		(53%)
Amount Per Serving		%DV
	Total Fat 11.4g	17%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 7.9g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 51mg		2%
Potassium 920mg		26%
Total Carbohydrate 21.5g		7%
	Dietary Fiber 5.3g	21%
	Sugars 6.5g
Protein 4.9g		9%
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Roasted Vegetables

Recipe #393314 | 50 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Jb Tyler, TX
Oct 6, 2009

Oven roasted or grilled veggies - whatever you have on hand. Drizzled with Olive oil, minced garlic. Great with fish, pork, chicken or beef. Easy! Tasty. The following measurements are approximate.

SERVES 5 -6 , 7 cups (change servings and units)

Ingredients

1/2 cup green bell pepper
2 carrots
2 zucchini
2 yellow squash
1 onion
1 potato
1 cup broccoli
1 cup cauliflower
1/3 cup fresh parsley
2 garlic cloves
1/4 cup olive oil
2 tablespoons rosemary
1 cup mushroom

Directions

1
Cut vegetables into large chunks and put into a large baking pan. Drizzle with olive oil and garlic. Sprinkle with fresh rosemary.
2
Bake 35 minutes at 400 degrees. Watch closely, so edges don't get too crispy.
3
These are wonderful on the grill as well -- .

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Featured Reviews for This Recipe

From: Dreamer in Ontario

On Oct 11, 2009

These are wonderful! We loved them. I had some broccoli, cauliflower and carrots to use up so that was what went into this mix but it would be excellent with many other veggies as well. The fresh rosemary is a great addition. I'll be making this often. Made for TYM - Theirs Yours & Mine photo tag game.

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