Roasted Vegetables

Roasted Vegetables
Roasted Vegetables
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  • cook: 0 hr
  • total: 0 hr
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  • Summary

    "Garlic and other seasonings give great flavor to this medley of vegetables."

    Ingredients

    • 2 medium potatoes, peeled and cut into 1/2-inch cubes
    • 2 medium carrots, cut into 1/2-inch slices
    • 1 large zucchini, cut into 1/2-inch pieces
    • 1 large sweet red pepper, cut into 1-inch pieces
    • 1 tablespoon olive or vegetable oil
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt (optional)
    • 1/4 teaspoon pepper
    • 2 garlic cloves, minced

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 63 % Daily Value *
    • Total Fat: 4 g 5.86%
    • Saturated Fat: 1 g 3.68%
    • Trans Fat: 0 g %
    • Cholesterol: 3 mg 1.04%
    • Sodium: 171 mg 7.14%
    • Calcium: 20 mg 1.97%
    • Potassium: 272 mg 7.77%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 2.31%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 4 g %
    • Dietary Fiber: 1 g 3.54%
    • Sugar: 0 g
    • Protein: 4 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0.09%
    • Vitamin C 0.53%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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