Dinner

Kitchen Sink Roast Vegetables is for Dinner.

Kitchen Sink Roast Vegetables takes 15 minutes to prepare.

Kitchen Sink Roast Vegetables takes 15 minutes to cook.

Kitchen Sink Roast Vegetables makes 8 servings.

The ingredients for Kitchen Sink Roast Vegetables are:

Zucchini, 1.5 cup, sliced (remove)
Red Potato, 400 grams (remove)
Asparagus, fresh, 25 spear, medium (5-1/4" to 7" long) (remove)
*Tomato Fresh - Plum - 62 g (11 calories), 496 gram (remove)
Olive Oil, 6 tbsp (remove)
*Goya, Adobo All Purpose Seasoning with Pepper, 6 tsp (remove)
*Goya Salad & Vegetable Seasoning, 1 serving (remove)
6 tbsp sesame seed

Here is how you make Kitchen Sink Roast Vegetables:

Take the ends off and slice zucchini into .5 inch strips lengthwise. Cut the woody ends off of the asparagus. Slice plum tomatoes in half. Cut potatoes in .5 inch cuboids. Place in sealable container/bowl and add olive oil. sesame seeds and seasonings to taste. Seal container and rotate allowing oil, seeds and seasonings the opportunity to touch everything, .5 to 1 minute. Foil or parchment paper a shallow baking sheet and transfer vegetables to baking sheet. Bake at 425F for approximately 15 minutes.Serving Size: makes 8 .75cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user OLD-NACL.

The nutritional information for Kitchen Sink Roast Vegetables is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 191.1

• Total Fat: 13.6 g
• Cholesterol: 0.0 mg
• Sodium: 1,064.8 mg
• Total Carbs: 15.1 g
• Dietary Fiber: 4.2 g
• Protein: 4.5 g