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Roasted Garden Vegetables takes 15 minutes to prepare.

Roasted Garden Vegetables takes 40 minutes to cook.

Roasted Garden Vegetables makes 5 servings.

The ingredients for Roasted Garden Vegetables are:

1 cup, sliced Zucchini
1 cup, sliced Summer Squash
2 medium (2-1/2" dia) Onions, raw
1 cup, pieces or slices Mushrooms, fresh
4 clove Garlic
1 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh
1 cup, strips Green Peppers (bell peppers)
3 stalk, large (11"-12" long) Celery, raw
2 tbsp Olive Oil
2 serving 2 tsp Italian Seasoning (by JULIE1933)
2 small (5-1/2" long) Carrots, raw

Here is how you make Roasted Garden Vegetables:

Cut all the veggies into bite size pieces. Grate or finely mince the garlic and mix with the olive oil and italian seasoning. Toss the veggies with the seasoning mix until everything is well coated. Spread the veggies onto a lightly oiled baking sheet and bake at 400 for 30-40 min. Serving Size: 5 1-cup servings.Number of Servings: 5Recipe submitted by SparkPeople user DOODLESBELLE.

The nutritional information for Roasted Garden Vegetables is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 108.8

• Total Fat: 5.8 g
• Cholesterol: 0.0 mg
• Sodium: 52.0 mg
• Total Carbs: 13.9 g
• Dietary Fiber: 3.8 g
• Protein: 2.5 g