Cookout

Seasonal roasted Vegetables is for Side Dish.

Seasonal roasted Vegetables takes 15 minutes to prepare.

Seasonal roasted Vegetables takes 60 minutes to cook.

Seasonal roasted Vegetables makes 6 servings.

The ingredients for Seasonal roasted Vegetables are:

With this recipe the measures are a bit loose. You can use whatever vegetable you have available.
1 eggplant (cubed)
1 zucchinni (cubed) (can be sliced if you slice the eggplant about .5 thick)
1 yellow squash
2 tomatoes
2 onions (quartered) medium or small (your choice)
1 Green Pepper chopped approx. same size as eggplant
***You can add red bell pepper (did have any at the time) as well.
1 tbsp Olive oil
2 tbsp All purpose seasoning (I use Tone's)
1-2 Tbsp Bragg All Purpose Soy seasoning

Here is how you make Seasonal roasted Vegetables:

Once all vegetables are cut, coat with Olive oil, and seasonings, spread on a shallow pan and roast at 350 about 1 hour. Check a few times and turn vegetables. Enjoy as a side dish with rice, couscous etc.**The measurements for the seasonings and oil are approximate based on how many vegetables you have so mix the seasonings and Braggs in a separate bowl and taste before coating and adjust accordingly. Add oil last and see if 1 tbsp is enough to coat everything, if not adjust accordingly.It makes 6 (1 cup) servingsNumber of Servings: 6Recipe submitted by SparkPeople user MYRNA929.

The nutritional information for Seasonal roasted Vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 65.7

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 344.0 mg
• Total Carbs: 10.9 g
• Dietary Fiber: 2.8 g
• Protein: 2.0 g

The dietary needs meet for Seasonal roasted Vegetables is Vegetarian