Jessica in the Kitchen · by Jessica Hylton★ 5.0 (27)
Balsamic Roasted Vegetables
NUTRITION · PER SERVING35M COOK
CAL 7%·PRO 4%
CARBS 16G43% OF CAL
4G FIBER9G SUGAR3G OTHER
FAT 9G57% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Colorful roasted vegetables tossed with balsamic vinegar, olive oil, and garlic. Perfect for meal prep and easy weeknight dinners.
sideamerican🍪 sheet pan🔥 ovendairy freegluten free
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Nutrition & ingredients
Ingredients
serves 6- 1 large zucchini (chopped and diced)
- 1 eggplant (sliced)
- 2 bell peppers (chopped)
- 1 large red onion (sliced or chopped)
- 2 beef tomatoes (diced)
- 2 carrots (chopped)
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 5 cloves garlic (finely diced)
- juice of lime juice
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
At a glance
PER SERVING · TIME 35M
CAL 7%·PRO 4%
CARBS 16G43% OF CAL
4G FIBER9G SUGAR3G OTHER
FAT 9G57% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 18mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 461mg
- Calcium
- 36mg
- Iron
- 0.44mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 18MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.