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Yields:
4 servings
Meal Types:
Main Dishes
Side Dishes
Rating:
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Roasted Summer Vegetables

A mix of my favorites veggies with a touch of olive oil.

Ingredients

Directions

  1. Chop all vegetables into 1" cubes and mix together and pre-heat oven to 475 °F (250 °C).
  2. Chop garlic into small pieces mix into vegetables.
  3. Drizzle olive oil over vegetables.
  4. Add black pepper and cayenne pepper (optional).
  5. Toss vegetables and place into medium roaster.
  6. Roast for 30-40 minutes or until vegetables are tender. Toss every ten minutes so they don't scorch.
  7. Serve hot, either alone or over rice.
157 members have added this recipe to their cookbook.
 

Reviews 
wow, gonna try it now... as soon as I work out what an eggplant is .... hmmmm
14 Sep 08 by member: misspiggy84
There's a LOT of veggies there - probably a whole days worth in one meal and only 90 calories? Plus an extra bonus of 6g of fiber and I love roasted veggies.
14 Sep 08 by member: eyestorm2443
This is great alone or as a meal over brown rice. The peppers give it a sweetness for when you need something to curb those cravings.
14 Sep 08 by member: janikraser

     
 

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Nutrition summary:

There are 90 calories in 1 serving of Roasted Summer Vegetables.
Calorie break-down: 35% fat, 54% carbs, 11% protein.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
90
 
% Daily Values*
Total Fat
3.97g
5%
Saturated Fat
0.584g
3%
Trans Fat
-
Polyunsaturated Fat
0.643g
Monounsaturated Fat
2.526g
Cholesterol
0mg
0%
Sodium
11mg
0%
Total Carbohydrate
13.78g
5%
Dietary Fiber
6.1g
22%
Sugars
6.52g
Protein
2.81g
Vitamin D
-
Calcium
32mg
2%
Iron
0.92mg
5%
Potassium
608mg
13%
Vitamin A
96mcg
11%
Vitamin C
95.8mg
106%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
4%
of RDI*
(90 calories)
4% of RDI
Calorie Breakdown:
 
Carbohydrate (54%)
 
Fat (35%)
 
Protein (11%)
* Based on a RDI of 2000 calories

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