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roasted spring vegetables takes several minutes to prepare.

roasted spring vegetables takes several minutes to cook.

roasted spring vegetables makes 8 servings.

The ingredients for roasted spring vegetables are:

2 Baby Eggplants, pealed and diced
1.5 Cups French Green Beans, sliced
1.5 Cups Asparagus, chopped
1.5 Cups Zucchini, diced
1 Medium Onion, sliced
1 Cup Broccoli, chopped
1 Small Can Diced Tomatoes
4 Tbsp Balsamic Vinegar
salt, pepper, herbs and spices to taste

(optional cheese as directed above; I suggest making two smaller dishes, and putting the cheeses on only one of them!)

Here is how you make roasted spring vegetables:

Preheat oven to 325*Combine all ingredients in a very large bowl and mix with hands until coated. divide into two smaller casserole dishes, or into one large roasting pan, and bake for about 20 minutes.If you used the cheeses, they should be golden brown and bubbly:0)enjoy!Number of Servings: 8Recipe submitted by SparkPeople user GORGEOUSFEET.

The nutritional information for roasted spring vegetables is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 52.1

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 149.1 mg
• Total Carbs: 11.7 g
• Dietary Fiber: 3.5 g
• Protein: 2.5 g