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October 26, 2013

Roasted Vegetables

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Here’s a great way to include more vegetables in your diet.  Preparation is extremely simple and the result is delicious.

Makes 6 servings

What you need:

roasted_vegetables2 tbsp olive oil
Salt & pepper (to taste)
3 cups of your favorite vegetables:

You can choose from:

Green, yellow or red peppers
Zucchini or eggplant
Mushrooms
Asparagus
Green/yellow beans
Squash
Snow Peas
Onions

How you prepare:

1. Preheat oven to 475 degrees F.
2. In a large bowl, combine the cut-up vegetables.
3. Add olive oil and toss vegetables until they are coated.
4. Spread vegetables evenly on a large roasting pan.
5. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
6. Optional: when ready, sprinkle vegetables with salt and/or pepper to taste.  Also try seasoning with fresh or dried parsley, basil or your other favorite spices.

Per Serving:

Calories 83
Carbohydrates  9 g
Protein  3 g
Fat  4.9 g
Dietary Fiber 3.1 g

Click here for a printer-friendly PDF

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Filed Under: Feature Recipe, Featured Post, Lunch, Salads & Veggies, Snacks & Appetizers, Supper Tagged With: asparagus, eggplant, onions, peas, Red Peppers, roasted vegetables, Vegetables, yellow peppers, Zucchini

About Andrea Holwegner

President, Registered Dietitian, Counselling Practice Director & Professional Speaker

Andrea the "Chocoholic Nutritionist" is founder and president of Health Stand Nutrition Consulting Inc. since 2000. She is a professional speaker, media expert for the Dietitians of Canada and consultant to the food and restaurant industry for companies...Read more

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