Oven roasted broccoli, potatoes, carrots, onion, and pepper in a simple mix of seasonings.
Cook time: 1 Hour
Prep time: 15 Minutes
Idle time:
|
|
|
Ingredients
- Cooking Spray
- 1 cup chopped fresh broccoli florets
- 2 chopped zucchinis
- 1 cup chopped fresh cauliflower
- 1 cup Chopped Green Bell Pepper
- 2 fresh carrots
- 1 Red Onion
- 3 garlic cloves
- 1/2 tsp salt
- 1 tsp lemon pepper
- 3 tbsp Olive Oil
- 3 tbsp Balsamic Vinegar
Instructions
- Preheat oven to 425°F.
- Coat large, shallow roasting pan with cooking spray.
- Wash and trim broccoli, zucchini, cauliflower, pepper and carrots. Cut into 2" pieces.
- Peel onion and cut into eighths. Peel and coarsely chop garlic.
- Place all vegetables in large bowl. Add salt, lemon pepper, olive oil, and balsamic vinegar and gently toss until vegetables are well coated. Transfer to prepared roasting pan.
- Bake 45 minutes, stirring every 15 minutes, or until vegetables are tender and lightly browned.
- Transfer to serving dish
Additional information
Nutrition Facts
Oven Roasted Vegetables
Amount Per Serving
Calories 92
% Daily Value*
Sodium 22mg
1%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
8%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Oven Roasted Vegetables
Amount Per Serving
Calories 92
% Daily Value*
Sodium 22mg
1%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
8%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.
|
|