BEST ITALIAN ROASTED VEGETABLES
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F.
- Line a baking sheet with foil and spray with nonstick cooking spray; set aside.
- Place potatoes, carrots, yellow squash, zucchini and mushrooms on prepared pan.
- Drizzle with olive oil and toss gently.
- Sprinkle minced garlic, Italian seasoning, salt, and pepper onto vegetables; toss gently.
- Bake for 40 minutes, flipping halfway through.
Nutrition Facts : Servingsize 1 serving, Calories 614 kcal, Fat 57 g, SaturatedFat 8 g, Cholesterol 0 mg, Sodium 1218 mg, Carbohydrate 18 g, Sugar 12 g, Protein 11 mg
BAKED ITALIAN VEGETABLE MéLANGE
Steps:
- Preheat the oven to 400°F. Lightly spray a 9-inch pie pan with cooking spray.
- In the pie pan, layer as follows: squash, bell pepper, onion, and tomatoes. Sprinkle in order with the red pepper flakes, salt, oregano, basil, and fennel seeds. Lightly spray with cooking spray.
- Bake for 25 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.
- Sprinkle with the parsley and Parmesan. Let stand, covered, for 5 minutes so the flavors blend and the vegetables release their juices.
- Cook's Tip
- Don't skip the last step. It brings out the flavors while the vegetables "relax" and the juices are released, giving the dish more intensity.
- Nutrition information
- (Per serving)
- Calories: 38
- Total fat: 1.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 2mg
- Sodium: 120mg
- Carbohydrates: 6g
- Fiber: 2g
- Sugars: 4g
- Protein: 2g
- Calcium: 59mg
- Potassium: 275mg
- Dietary Exchanges
- 1 vegetable
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