Tofu 101
Summer Roasted Vegetables
Published on August 29, 2014
Ingredients:
- 2 Yellow Squash-Cubed
- 2 Zucchini-Cubed
- 1 Red Pepper-Chopped with seeds removed
- 1 Red Onion-Chopped
- 2 Cups Baby Carrots
- 1 Pint Grape Tomatoes
- 2 T Chopped Fresh Thyme
- 2 T Chopped Fresh Rosemary
- 2 T Chopped Fresh Garlic
- 1⁄4 C Chopped Fresh Parsley
- 1⁄4 C Olive Oil
- 2 T Balsamic Vinegar
- 1 T Salt
- 2 t Black Pepper
Method:
Preheat oven to 475 degrees
Spray a large roasting pan with pan spray
Combine all ingredients and place in roasting pan
Roast for 35-40 minutes, stirring after 20 minutes, or until vegetables are cooked through
***Any type of vegetables can be substituted for this recipe. Ultimately, you want 12-14 C of fresh vegetables***
***This recipe is awesome when the finished product is combined with herb marinated tofu***
Nutrition (1/12 recipe)
Calories | 92 |
Total Fat | 4.8g (Saturated Fat: 0.7g) |
Cholesterol | 0mg |
Sodium | 602mg |
Total Carbohydrates | 12g (Dietary Fiber: 2.3g; Sugar: 2.5g) |
Protein | 1g |