Lunch

Roasted Vegetables (Oven and Stove Top) is for Lunch.

Roasted Vegetables (Oven and Stove Top) takes 30 minutes to prepare.

Roasted Vegetables (Oven and Stove Top) takes 15 minutes to cook.

Roasted Vegetables (Oven and Stove Top) makes 7 servings.

The ingredients for Roasted Vegetables (Oven and Stove Top) are:

Carrot
Bell Peppers
Asparagus
Red Onions
Corn on the cob
Extra virgin olive oil
Lawrys Seasoning salt
Dried Chile Flakes

Here is how you make Roasted Vegetables (Oven and Stove Top):

Chop carrots in your desired shape. Add Asparagus and sliced onions, olive oil, pepper flakes and seasoning salt. Toss together, place in a baking try and roast for 15 mins or until carrots are cooked to your desired taste.On the stove top, roast the whole bell peppers until the skin turns black (keep turning). Remove husk and silk of corn and also roast on stove top (keep turning). Remove peppers and corn from stove top. Place peppers into an ice bath and remove skin.Once cool, remove corn kernel.Combine all ingredients.Serving Size:?Makes 6 to 7 servings

The nutritional information for Roasted Vegetables (Oven and Stove Top) is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 151.0

• Total Fat: 6.7 g
• Cholesterol: 0.0 mg
• Sodium: 240.9 mg
• Total Carbs: 23.1 g
• Dietary Fiber: 5.5 g
• Protein: 4.2 g

The dietary needs meet for Roasted Vegetables (Oven and Stove Top) is Vegetarian