Dinner

Roasted Garden Veggies is for Dinner.

Roasted Garden Veggies takes 20 minutes to prepare.

Roasted Garden Veggies takes 45 minutes to cook.

Roasted Garden Veggies makes 6 servings.

The ingredients for Roasted Garden Veggies are:

1 cup, sliced Zucchini
1 cup, sliced Summer Squash
1 cup, pieces or slices Mushrooms, fresh
2 cup Brussels sprouts, fresh
1 serving 1 Med. Green Bell Pepper
3 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips
1 cup, chopped Onions, raw
8 clove Garlic
2 stalk, large (11"-12" long) Celery, raw
2 tbsp Extra Virgin Olive Oil
.5 tsp Salt
.5 tsp Black Pepper
1 tsp Garlic powder
1 tsp Onion powder

Here is how you make Roasted Garden Veggies:

Peel and quarter the onion, peel the garlic cloves and leave the smaller ones whole and the larger one cut in half. Then Chop up the remaining veggies in large bite size pieces and combine them all into a large bowl. Mix your oil, onion powder, garlic powder, salt and pepper together and pour over the veggies. Toss it well to lightly coat all the veggies. Spread them evenly on a large, lightly oiled or parchment paper lined sheet pan. Cook at 400° for 30 min. Stir them and cook approx 15 min more. Serving Size: 6 1-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user DOODLESBELLE.

The nutritional information for Roasted Garden Veggies is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 97.3

• Total Fat: 5.0 g
• Cholesterol: 0.0 mg
• Sodium: 223.7 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 3.5 g
• Protein: 3.0 g