Roasted Italian Vegetables Recipe

Looking for an easy Roasted Italian Vegetables recipe? Learn how to make Roasted Italian Vegetables using healthy ingredients.


Submitted by janmac60

Makes 8 servings



Side dish as a vegetable - or toss with pasta as a main dish.

Recipe Ingredients for Roasted Italian Vegetables

1 eggplant
1 zucchini
1 yellow squash
1 onion
4 oz mushrooms
2 oz olive oil
4 oz tomatoes
2 oz parmesan

Recipe Directions for Roasted Italian Vegetables

Chop all vegetables into chunks. Toss with olive oil and herbs of choice. Bake at 400F in a covered dish. Stir frequently to avoid top layer drying out. When cooked to desired level - toss with grated parmesan cheese. Serve as a side dish or toss with pasta for a tasty main course
Categories

Side Dish

Nutrition Facts
Serving Size 162.5g
Amount Per Serving
Calories
126
Calories from Fat
85
% Daily Value*
Total Fat
9.4g
14%
Saturated Fat
2.3g
11%
Trans Fat
0.0g
Cholesterol
6mg
2%
Sodium
117mg
5%
Potassium
368mg
11%
Total Carbohydrates
7.5g
2%
Dietary Fiber
3.0g
12%
Sugars
3.4g
Protein
4.6g
Vitamin A 5% Vitamin C 21%
Calcium 10% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in cholesterol
  • High in vitamin C
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