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Oven-Roasted Vegetables Recipe

Oven-Roasted Vegetables Recipe

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Ingredients:

Serving

2 medium potatoes, peeled and cut into 1/2-inch cubes
2 medium carrots , cut into 1/2-inch slices
1 large zucchini , cut into 1/2-inch slices
1 large sweet red pepper , cut into 1-inch pieces
1 tbsp olive oil
1 tsp each dried basil and oregano or 1 tbsp minced fresh basil and oregano
1/2 tsp salt , optional
1/4 tsp pepper
2 garlic cloves, minced

Directions:

In a large bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat.
Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until tender. Yield: 6 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	77.27 Kcal (324 kJ)
Calories from fat	21.16 Kcal
		% Daily Value*
Total Fat	2.35g	4%
Sodium	233.1mg	10%
Potassium	289.41mg	6%
Total Carbs	12.87g	4%
Sugars	3.86g	15%
Dietary Fiber	2.57g	10%
Protein	1.52g	3%
Vitamin C	38.3mg	64%
Vitamin A	0.6mg	21%
Iron	0.6mg	3%
Calcium	27.2mg	3%

Amount Per 100 g
Calories	79.07 Kcal (331 kJ)
Calories from fat	21.65 Kcal
		% Daily Value*
Total Fat	2.41g	4%
Sodium	238.56mg	10%
Potassium	296.18mg	6%
Total Carbs	13.17g	4%
Sugars	3.95g	15%
Dietary Fiber	2.63g	10%
Protein	1.56g	3%
Vitamin C	39.2mg	64%
Vitamin A	0.7mg	21%
Iron	0.6mg	3%
Calcium	27.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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