Picnic

Roasted summer Veggies is for Dinner.

Roasted summer Veggies takes 15 minutes to prepare.

Roasted summer Veggies takes 60 minutes to cook.

Roasted summer Veggies makes 10 servings.

The ingredients for Roasted summer Veggies are:

One good larger sized Eggplant cubed
2 medium Zucchini's cubed
2 MediumYellow squash cubed
one large onion cubed
4 cloves of garlic chopped
.75 cup blue cheese
3 Tbls Safflower oil
Salt and pepper

Here is how you make Roasted summer Veggies:

Cube Veggiesplace in pan that has been sprayed with cooking spraycoat with oil and salt and pepper to tasteroast in oven or on grill for about an hour or until softened pull out of oven add cheese and enjoy.Serving Size: about 10 servings .75 of a cupNumber of Servings: 10Recipe submitted by SparkPeople user HADDIEGO.

The nutritional information for Roasted summer Veggies is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 105.6

• Total Fat: 7.2 g
• Cholesterol: 7.6 mg
• Sodium: 145.5 mg
• Total Carbs: 8.0 g
• Dietary Fiber: 2.6 g
• Protein: 3.7 g