Vegetarian

Mixed oven roasted vegetables takes 15 minutes to prepare.

Mixed oven roasted vegetables takes 45 minutes to cook.

Mixed oven roasted vegetables makes 6 servings.

The ingredients for Mixed oven roasted vegetables are:

four zucchini, sliced about 1/4 inch think
one package sliced mushrooms
one large vidalia onion
one cup of baby carrots, cut in half lengthwise
three garlic cloves
one pound asparagus, ends broken off and cut in thirds
one green pepper coarsely chopped
1/4 cup olive oil
salt and pepper to taste

Here is how you make Mixed oven roasted vegetables:

Makes 6 large servingsWash all vegetables prior to using.Preheat oven to 400.Slice and chop all vegetables. They should all be about the same size and thickness. In large bowl, mix vegetables and drizzle olive oil over top. Finely chop garlic and sprinkle over top of vegetable mixture. Toss to mix.In large rimmed baking sheet or casserole, spray with nonstick cooking spray. You may need two pans, depending on size of pans. Spread vegetables in pan, do not mound vegetables (or they will take a long time to cook and get mushy). Sprinkle with salt and pepper. Place in oven uncovered and cook until onion starts to carmelize, tossing vegetables occasionally.Number of Servings: 6Recipe submitted by SparkPeople user TINKYMOE.

The nutritional information for Mixed oven roasted vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 139.3

• Total Fat: 9.3 g
• Cholesterol: 0.0 mg
• Sodium: 406.8 mg
• Total Carbs: 10.7 g
• Dietary Fiber: 3.6 g
• Protein: 3.3 g

The dietary needs meet for Mixed oven roasted vegetables is Vegetarian