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Marinated Roasted Vegetables
THAT SKINNY CHICK CAN BAKE14Ingredients
55Minutes
130Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 lb. eggplant (I used two small Japanese eggplants, sliced into 6ths, lengthwise)
- 1 lb. zucchini (cut into thick slices)
- 2 lb. bell peppers (red, yellow, orange)
- 1 yellow onion (large, cut into ⅛ths)
- 1 fennel bulb (trimmed and cut into chunks)
- 8 oz. mushrooms (whole, trimmed and wiped clean)
- 3 Tbsp. balsamic vinegar
- 1/4 cup extra virgin olive oil (I used STAR brand signature series)
- 3 cloves garlic (smashed)
- kosher salt
- freshly ground black pepper
- 1/2 tsp. marjoram (dried)
- fresh basil
- chiffonade
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium125mg5% |
| Potassium720mg21% |
| Protein4g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A15% |
| Vitamin C180% |
| Calcium6% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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