Roasted Vegetables
Ingredients:
1 eggplant, cut into 6 wedges
2 carrots, peeled and cut into 2-inch pieces
1 medium yellow onion, cut into 6 wedges
1 red and 1 green bell pepper, seeded and cut into 1-inch strips
1 yellow squash, cut into quarters lengthwise
2 tablespoons olive oil
½ teaspoon garlic powder
3 tablespoons reduced calorie Italian dressing
2 tablespoon chopped fresh herbs for garnish, such as basil, parsley, thyme (optional)
Directions:
- Preheat oven to 425ºF.
- Line large baking pan with foil and add vegetables, garlic powder, and olive oil; mix well to coat.
- Roast 30 – 35 minutes or until vegetables are tender.
- Transfer to serving boil; add dressing to taste.
- Garnish with fresh herbs, if desired. (Can also be chilled).
Serves 6
| Nutrition Facts | |||
| Serving Size: 1/6th recipe |
% Daily Value |
|
|
| Calories 129 Calories from fat: | |||
| Total Fat 6g |
9% |
|
|
| Saturated Fat 1g |
4% |
|
|
| Cholesterol 0mg |
0% |
|
|
| Sodium 104mg |
4% |
|
|
| Total Carbohydrate 19g |
6% |
|
|
| Dietary Fiber 5g |
22% |
|
|
| Sugars 11g |
|
|
|
| Protein 2.5g |
|
|
|
| Vitamin A 73% Vitamin C 161% | |||
| Calcium 4% Iron 7% | |||
| Percent Daily Values are based on a 2,000 calorie diet. | |||
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