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Tons of Roasted Veggies Recipe

Looking for an easy tons of roasted veggies recipe? Learn how to make tons of roasted veggies using healthy ingredients.


Submitted by fatsally

Makes 10 servings



weekly veggies to use in everything or just eat

Recipe Ingredients for tons of roasted veggies

2 cup (1" cubes) Eggplant
1 medium raw Bell Pepper Green
1 medium raw Bell Pepper Green
5 oz Carrots, Baby
3 potato small (1-3/4" to 2-1/2" dia) Potatoes, Red, Flesh And Skin, Baked
2 cup, pieces or slices Mushrooms
1/2 head, large (6-7" dia) Cauliflower
1 small Onions
1 medium Squash, Summer, Zucchini, Includes Skin
1 tbsp Olive Oil
1 fruit (2-1/8" dia) Lemons

Recipe Directions for tons of roasted veggies

  1. cut into bite sized pieces and roast for 80 minutes, stirring once or twice

  2. juice the lemon, stir with olive oil, add herbs or whatever and roast in 2 batches.

Categories

Vegetables, Main Dish

Nutrition Facts
Serving Size 160.5g
Amount Per Serving
Calories
88
Calories from Fat
14
% Daily Value*
Total Fat
1.6g
2%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
71mg
3%
Potassium
500mg
14%
Total Carbohydrates
17.4g
6%
Dietary Fiber
3.2g
13%
Sugars
3.8g
Protein
2.4g
Vitamin A 43% Vitamin C 72%
Calcium 2% Iron 5%
* 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 saturated fat
  • No cholesterol
  • High in dietary fiber
  • 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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