Dinner

Roasted Veggies with Chiles is for Dinner.

Roasted Veggies with Chiles takes 10 minutes to prepare.

Roasted Veggies with Chiles takes 25 minutes to cook.

Roasted Veggies with Chiles makes 6 servings.

The ingredients for Roasted Veggies with Chiles are:

1/2 tsp Pepper, black
1 1/2 tsp Kosher Salt
2 medium Carrots, raw
3 clove Garlic
3 tbsp Extra Virgin Olive Oil
1 medium (2-1/2" dia) Onions, raw
3 medium (2-1/4" to 3-1/4" dia.) Potato, raw
1 stalk Broccoli, fresh
2 cup Zucchini Squash
1 tbsp Rosemary, dried
1 tbsp Oregano, ground
3 pepper Jalapeno Peppers

Here is how you make Roasted Veggies with Chiles:

Preheat oven to 425 degrees. Cut potatoes and carrots into large 1-inch pieces. Cut remaining veggies in 2-3 inch pieces. Toss all veggies in oil and seasonings until well coated. Spread out in a single layer on 2 rimmed baking sheets. Roast in center of the oven and roast, stirring once or twice until veggies are golden brown and soft. Approximately 25 minutes.Serving Size:?4 3/4-cup servings

The nutritional information for Roasted Veggies with Chiles is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 171.4

• Total Fat: 7.5 g
• Cholesterol: 0.0 mg
• Sodium: 624.5 mg
• Total Carbs: 24.8 g
• Dietary Fiber: 5.5 g
• Protein: 3.8 g