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Summer Roasted Vegetables

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

 

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