Roasted Veggies Recipe

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


Submitted by yamini_r

Makes 4 servings



A medley of veggies roasted with garlic & parsley. Try it with couscous!

Recipe Ingredients for Roasted Veggies

350 g aubergine, diced
220 g zucchini, diced
180 g tomatoes (approx 2 medium)
2 medium carrots, cut into 3 & then quartered lengthways
2 sweet red peppers, diced
3 cloves garlic, crushed/smashed with blade of knife & palm
1/2 tsp salt
4 sprigs parsley
1 pinch ground black pepper
1/2 tbsp dried oregano
1 tsp dried thyme
2 tbsp olive oil

Recipe Directions for Roasted Veggies

  1. Preheat oven to 180C

  2. Place all the veggies in a baking tray lined with baking paper. Season & toss to coat well with oil & herbs.

  3. Roast veggies in oven till they are tender. Stir once or twice during cooking time (approx 45min).

  4. Serve immediately or transfer into a pot (don't forget all those yummy juices!) with a lid and cover to keep moist & warm.

Categories

Side Dish

Nutrition Facts
Serving Size 289.1g
Amount Per Serving
Calories
135
Calories from Fat
68
% Daily Value*
Total Fat
7.5g
12%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
325mg
14%
Potassium
702mg
20%
Total Carbohydrates
16.4g
5%
Dietary Fiber
6.7g
27%
Sugars
8.2g
Protein
3.1g
Vitamin A 152% Vitamin C 162%
Calcium 5% 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 potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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