Vegetarian

Beckys summer roasted veggies is for Side Dish.

Beckys summer roasted veggies takes 10 minutes to prepare.

Beckys summer roasted veggies takes 30 minutes to cook.

Beckys summer roasted veggies makes 4 servings.

The ingredients for Beckys summer roasted veggies are:

*Peppers, sweet, red, fresh, 1.25 medium (approx 2-3/4" long, 2-1/2" (remove)
Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) (remove)
Butternut Squash, .25 cup, cubes (remove)
Zucchini, baby, .25 medium (remove)
Red Ripe Tomatoes, 1 medium whole (2-3/5" dia) (remove)
Garlic, 2 clove (remove)
Onions, raw, 1 large (remove)
Red Potato, 100 grams (remove)
*Dressing. Kraft Basil Parmesan Vinaigrette 2T, 3 tbsp (remove)
Mushrooms, fresh, 1 cup, pieces or slices (remove)
broccoli , 1 bunch
rosemary
thyme
black pepper

Here is how you make Beckys summer roasted veggies:

preheat oven to 450* cut veggies up to desired size (I prefer larger pieces as it tends to cook down some) and put in a big bowladd dressing and pinch of thyme, rosemary mix uplayer cooking pans with reynolds wrap and spray with cooking spray place veggies on pan in a single layer spray top of veggies, sprinkle with black pepper cook 30-40 min stirring occasionally (I do not reccomend putting broccoli near the top as it can burn) Number of Servings: 4Recipe submitted by SparkPeople user ITSALWAYSABTME.

The nutritional information for Beckys summer roasted veggies is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 131.6

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 153.9 mg
• Total Carbs: 24.1 g
• Dietary Fiber: 7.3 g
• Protein: 7.6 g

The dietary needs meet for Beckys summer roasted veggies is Vegetarian