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Southwest Topped Roasted Vegetables Recipe

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


Submitted by msghd

Makes 8 servings



Summer vegetables topped with a southwest cheese and breadcrumb mix.

Recipe Ingredients for Southwest Topped Roasted Vegetables

1 medium Green Bell Pepper
2 medium Sweet Potatoes
1 unpeeled Eggplant
3 medium Carrots
1 medium Zucchini
4 serving Southwest Three Cheese Fresh Take Cheese Breadcrumb Mix

Recipe Directions for Southwest Topped Roasted Vegetables

  1. Chop vegetables into bite size chunks. Spread in a large baking sheet and top with the cheese and breadcrumb mixture.

  2. Bake at 375 for 35-40 minutes.

Categories

Vegetables, Side Dish

Nutrition Facts
Serving Size 177.3g
Amount Per Serving
Calories
115
Calories from Fat
29
% Daily Value*
Total Fat
3.2g
5%
Saturated Fat
1.5g
7%
Trans Fat
0.0g
Cholesterol
8mg
3%
Sodium
241mg
10%
Potassium
408mg
12%
Total Carbohydrates
19.9g
7%
Dietary Fiber
4.5g
18%
Sugars
5.7g
Protein
4.3g
Vitamin A 191% Vitamin C 38%
Calcium 10% Iron 4%
* 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 dietary fiber
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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