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Roasted Veggies (August 17/08) Recipe

Looking for an easy Roasted Veggies (August 17/08) recipe? Learn how to make Roasted Veggies (August 17/08) using healthy ingredients.


Submitted by susiecue

Makes 6 servings



various squash with red pepper and garlic

Recipe Ingredients for Roasted Veggies (August 17/08)

400 g zucchini, sliced
400 g summer squash (yellow zucchini), sliced
200 g red peppers, de-seeded and diced
10 cloves garlic (i.e. one whole garlic bulb)
600 g butternut squash, de-seeded, cooked and diced
2 tbsp. olive oil
1/4 tsp. black pepper, fresh ground (or to taste)
1/4 tsp. salt (or to taste)

Recipe Directions for Roasted Veggies (August 17/08)

  1. Combine all veggies in roasting pan except for butternut squash.

  2. Drizzle oil over veggies then season lightly with salt and pepper. Could add herbs if desired.

  3. Roast at 425 for 45 minutes.

  4. Add cooked butternut squash and return to oven for about 10 minutes to re-heat the butternut squash (assuming freshly cooked).

Categories

Vegetables, Side Dish, Roast, Vegetarian

Nutrition Facts
Serving Size 276.5g
Amount Per Serving
Calories
129
Calories from Fat
45
% Daily Value*
Total Fat
5.0g
8%
Saturated Fat
0.7g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
113mg
5%
Potassium
797mg
23%
Total Carbohydrates
21.2g
7%
Dietary Fiber
4.6g
18%
Sugars
5.1g
Protein
3.3g
Vitamin A 224% Vitamin C 146%
Calcium 9% Iron 9%
* 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
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in potassium
  • High in thiamin
  • Very high in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin C
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