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Herb Roasted Vegetables

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Ingredients
  Sliced zucchini 2 1⁄2 Cup (40 tbs) (1/2 Inch Thick)
  Red bell pepper 1 1⁄2 Cup (24 tbs) (1 Inch Square)
  Sliced yellow squash 1 1⁄2 Cup (24 tbs) (1/2 Inch Thick)
  Cut green beans 1⁄4 Pound (1 Inch Pieces)
  Sliced carrot 1 Cup (16 tbs) (1/2 Inch Thick)
  Balsamic vinegar 3 Tablespoon
  Olive oil 1 1⁄2 Tablespoon
  Dried basil 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Dried tarragon 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Dried parsley 1⁄2 Teaspoon
  Dried rosemary 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic 4 Clove (20 gm), thinly sliced
  Onions 2 Medium, peeled and quartered
Directions

Preheat oven to 425°.
Place all ingredients in a 13 x 9-inch baking dish; stir well to coat.
Cover and bake at 425° for 40 minutes or until vegetables are tender.

Recipe Summary

Cuisine: 
American
Method: 
Baked

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3.95
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 721 Calories from Fat 228

% Daily Value*

Total Fat 26 g39.8%

Saturated Fat 3.9 g19.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 674 mg28.1%

Total Carbohydrates 113 g37.6%

Dietary Fiber 31.5 g125.8%

Sugars 50.4 g

Protein 19 g38.2%

Vitamin A 589.3% Vitamin C 705.1%

Calcium 51.7% Iron 77.3%

*Based on a 2000 Calorie diet

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Herb Roasted Vegetables Recipe