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Baked Garden Vegetables

Healthycooking's picture
  Carrots 1 Cup (16 tbs), cut into fine matchsticks
  Cauliflower/1 small cauliflower, cut into 1/2-inch florets 2 Cup (32 tbs), cut into 1/4-inch slices
  Frozen fordhook lima beans 1 Cup (16 tbs) (1 Package)
  Zucchini 2 Large, quartered and cut into 1-inch cubes
  Cabbage/Bok choy greens 2 Cup (32 tbs), coarsely chopped
  Butter 1⁄4 Cup (4 tbs)
  Parsley 3 Tablespoon, minced
  Spike/Salt free seasoning 1⁄4 Teaspoon
  Sea salt 1⁄2 Teaspoon
  Ground black pepper To Taste

GETTING READY 1) Preheat the oven at 325 degrees. 2) In a heavy over-proof dish, without buttering it, place all the vegetables. MAKING 3) Season the veggies with spike, salt, parsley and pepper. 4) Cover the over-proof dish. FINALIZING 5) Place the dish into oven for minumun 35-40 minutes or until vegetables turn tender. SERVING 6) Toss extra butter to the vegatables at the time of serving. 7) Serve the veggies with salad. 8) You may also add this mixture to salad to make a nice spring garden salad for main course.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 806 Calories from Fat 421

% Daily Value*

Total Fat 48 g73.8%

Saturated Fat 29.4 g146.9%

Trans Fat 0 g

Cholesterol 121 mg40.3%

Sodium 1113.2 mg46.4%

Total Carbohydrates 82 g27.3%

Dietary Fiber 27.7 g110.8%

Sugars 25.1 g

Protein 25 g49.4%

Vitamin A 558.6% Vitamin C 521.4%

Calcium 32.3% Iron 50.1%

*Based on a 2000 Calorie diet

Baked Garden Vegetables Recipe