Roasted Vegetables Recipe

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


Submitted by sonja1980

Makes 4 servings



Good, quick roasted veggies - can use any veggies available

Recipe Ingredients for Roasted Vegetables

1 zucchini, chopped in medium wedges
1 yellow squash, chopped in medium wedges
1/2 purple onion, chopped in medium wedges
1 large red potato, chopped into bite-sized wedges
4 cloves garlic, halved
1 tablespoon olive oil
1/8 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon italian seasoning

Recipe Directions for Roasted Vegetables

  1. Preheat oven to 350 degrees.

  2. Chop all veggies into medium bite-sized pieces and place in a large baking or roasting pan so pieces are even.

  3. Drizzle olive oil over veggies.

  4. Add Salt, pepper and italian seasoning.

  5. Gently lift and stir veggies to coat.

  6. Place in oven on top rack for 20-25 minutes or until veggies are fragrant and potatos are done.

Categories

Herbs, Potatoes, Vegetables, Side Dish, Bake, Roast

Nutrition Facts
Serving Size 214.5g
Amount Per Serving
Calories
131
Calories from Fat
43
% Daily Value*
Total Fat
4.8g
7%
Saturated Fat
0.7g
3%
Trans Fat
0.0g
Cholesterol
2mg
1%
Sodium
76mg
3%
Potassium
714mg
20%
Total Carbohydrates
20.8g
7%
Dietary Fiber
3.0g
12%
Sugars
3.5g
Protein
3.3g
Vitamin A 4% Vitamin C 44%
Calcium 3% Iron 7%
* 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
  • Very low in cholesterol
  • High in potassium
  • High in vitamin B6
  • Very high in vitamin C
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