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Roasted Summer Vegetables
THE KITCHEN IS MY PLAYGROUND9Ingredients
55Minutes
200Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 zucchini (medium-sized, cut in 1-inch chunks)
- 1 yellow summer squash (medium-sized, cut in 1-inch chunks)
- 1/2 lb. asparagus (tough ends removed & cut in 2-inch lengths)
- 2 bell pepper (sweet, red, yellow, or orange, cut in 1-inch chunks)
- 12 oz. fresh mushrooms (halved, small ones can be left whole)
- 1 onions (large, sliced vertically into chunks)
- 1 cup baby carrots (halved lengthwise)
- 1/4 cup extra-virgin olive oil
- sea salt (to taste)
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories200Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium230mg10% |
| Potassium790mg23% |
| Protein6g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber5g20% |
| Sugars9g |
| Vitamin A100% |
| Vitamin C120% |
| Calcium6% |
| Iron15% |
* 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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