Dinner

End-of-Summer Roasted Veggies is for Dinner.

End-of-Summer Roasted Veggies takes 30 minutes to prepare.

End-of-Summer Roasted Veggies takes 30 minutes to cook.

End-of-Summer Roasted Veggies makes 8 servings.

The ingredients for End-of-Summer Roasted Veggies are:

2 large Zucchini
2 large Yellow Squash
2 big packs of Button mushrooms
2 bulbs of Fennel
7 Roma Tomatoes
7 stems of Fresh Thyme
1/2 c. EVOO
3 Tbsp Minced Garlic
1 Tbsp Kosher Salt
1 Tbsp Fresh Ground pepper
1 large Lemon, juiced

Here is how you make End-of-Summer Roasted Veggies:

1. Turn your oven on to 450 degrees2. Slice all of your veggies into a large bowl, making sure to add the sprigs of Thyme3. Whisk together your EVOO, garlic, salt, pepper and lemon juice4. Pour the ingrediants over the veggies and toss to coat well. (You can make more if you need/want more, this amount worked for the 3 of us)5. Line a cookie sheet or baking dish with aluminum foil and dump the veggies onto the sheet/dish6. Place in oven. Roast for 20 minutes, making sure to stir the veggies around so they don't burn. 7. After 20 minutes, turn your broiler on for the last 10 minutes. Continue to stir occasionally so the veggies don't burn. 8. Enjoy with ride pilaf or couscous or pasta*Makes 8-1.5 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user VEGGIEDOC4LIFE.

The nutritional information for End-of-Summer Roasted Veggies is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 121.2

• Total Fat: 7.1 g
• Cholesterol: 0.0 mg
• Sodium: 947.8 mg
• Total Carbs: 15.0 g
• Dietary Fiber: 5.2 g
• Protein: 3.7 g

The dietary needs meet for End-of-Summer Roasted Veggies is Vegetarian