End-of-Summer Roasted Veggies - 15g Carbs 5.2g Fiber, 1.9g Sugar
From: SparkPeople user VEGGIEDOC4LIFE
This is a recipe I put together last night with the veggies I had
in the fridge and my husband and daughter LOVED it. Very yummy over
rice pilaf or couscous. You can add chicken or fish to make this a
non-veggie meal.
Prepare: 30 min
Cook: 30 min
Servings: 8
2 large Zucchini
2 large Yellow Squash
2 big packs of Button mushrooms
2 bulbs Fennel
7 Roma Tomatoes
7 stems Fresh Thyme
1/2 cup Extra Virgin Olive Oil
3 Tbsp Minced Garlic
1 Tbsp Kosher Salt
1 Tbsp Fresh Ground pepper
1 large Lemon, juiced
1. Turn your oven on to 450 degrees.
2. Slice all of your veggies into a large bowl, making sure to add
the sprigs of Thyme.
3. Whisk together your Extra Virgin Olive Oil, garlic, salt, pepper
and lemon juice.
4. Pour the ingrediants over the veggies and toss to coat well. (You
can make more if you need/want more, this amount worked for the 3 of us).
5. Line a cookie sheet or baking dish with aluminum foil and dump the
veggies onto the sheet/dish.
6. Place in oven. Roast for 20 minutes, making sure to stir the veggies
around so they don't burn.
7. After 20 minutes, turn your broiler on for the last 10 minutes.
Continue to stir occasionally so the veggies don't burn.
8. Enjoy with ride pilaf or couscous or pasta.
Servings: 8
Serving Size: 1 1/2 cup
Nutrition per Serving:
121.2 Calories, 7.1g Total Fat, 1g Saturated Fat, 0.7g Polyunsaturated Fat,
4.8g Monounsaturated Fat, 0mg Cholesterol, 947.8mg Sodium, 784.1mg Potassium,
15g Total Carbs 5.2g Dietary Fiber, 1.9g Sugars, 3.7g Protein
