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Karen Moses: "Great. I added red onions to the recipe. Roasted…" Read More
6Ingredients
55Minutes
100Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 zucchini (medium, quartered lengthwise and sliced)
- 2 cups tomatoes (baby)
- olive oil
- 3 tsp. balsamic vinegar
- salt
- pepper
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Directions
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NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories100Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium220mg9% |
Potassium720mg21% |
Protein3g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate11g4% |
Dietary Fiber3g12% |
Sugars9g |
Vitamin A20% |
Vitamin C80% |
Calcium6% |
Iron6% |
* 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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Reviews(11)
Karen Moses 3 years ago
Great. I added red onions to the recipe. Roasted for 30 minutes. Served with a rotisserie chicken and French bread. Delicious!
Zia Sedall 6 years ago
I roasted yellow squash, zucchini, one onion, yellow and red tomatoes and 2 stalks of celery I added Penney’s adobo spice mix and served it with rice and white beans very good!
Jean Olsson 6 years ago
Yummy! I will definitely make this again. I added the onion powder, garlic, basil and oregano as suggested in the variations baked it for 40min at the suggested temp in a convection oven.
Traci 6 years ago
Delicious! I didn't read that directions before starting so I did not have time to put it in the oven. I put it in a skillet on the stove. Still turned out delicious.
Erica Barrera 6 years ago
I added about 1/4 cup white onion as another reviewer noted and it came out great. Will definitely make again. Delicious and easy.