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Roasted Mixed Vegetables

creative.chef's picture
Ingredients
  Red onion/4 shallots 1 Large, sliced
  Red bell pepper To Taste, sliced
  Yellow squash 1 , sliced
  Zucchini 1 , sliced diagonally, if desired
  Cherry tomatoes 2 Cup (32 tbs)
  Garlic 8 Clove (40 gm), unpeeled
  Dried thyme/Basil / rosemary 1 Teaspoon
  Kosher salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Olive oil 1 Tablespoon
  Balsamic vinegar 2 Tablespoon
Directions

1. Preheat oven to 400° F.
2. Put all the ingredients, except for the balsamic vinegar, together in a baking pan and bake for about 1 hour.
3. When finished cooking, remove vegetables from the oven and place them in a serving dish. Sprinkle with the balsamic vinegar.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 736 Calories from Fat 141

% Daily Value*

Total Fat 19 g28.8%

Saturated Fat 2.3 g11.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1209.7 mg50.4%

Total Carbohydrates 123 g41.1%

Dietary Fiber 29.5 g118%

Sugars 74.8 g

Protein 29 g58.5%

Vitamin A 69.1% Vitamin C 250.7%

Calcium 35.5% Iron 45.7%

*Based on a 2000 Calorie diet

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Roasted Mixed Vegetables Recipe