An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (3)
Italian Roasted Vegetables
NUTRITION · PER SERVING65M COOK
CAL 10%·PRO 12%
CARBS 29G57% OF CAL
8G FIBER0G ADDED10G INTRINSIC11G OTHER10G TOTAL SUGAR
FAT 9G39% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A medley of roasted vegetables including tomato, potato, zucchini, eggplant, and cauliflower seasoned with Italian herbs and olive oil. A colorful, healthy vegetable dish.
sidemediterranean🍪 sheet pan🔥 oven♨️ grilldairy freegluten freeveganvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 medium tomatoes (or 10 cherry tomatoes)
- 2 large potatoes
- 2 beets
- 2 medium zucchini
- 2 large peppers sliced
- 1 large onion
- 2 medium carrots
- 1 head broccoli and or cauliflower (or half and half)
- 1 medium eggplant
- 12 mushrooms halved
- 2 cloves garlic finely chopped
- 3-4 tablespoons olive oil
- 1½ teaspoons oregano
- 1 teaspoon salt or as desired
- 4-5 leaves fresh basil chopped
- 3 sprigs fresh rosemary or 1 - 1 1/2 teaspoons dried rosemary removed from the stems
- 1-2 dashes hot pepper flakes or black pepper if desired
At a glance
PER SERVING · TIME 65M
CAL 10%·PRO 12%
CARBS 29G57% OF CAL
8G FIBER0G ADDED10G INTRINSIC11G OTHER10G TOTAL SUGAR
FAT 9G39% OF CAL
1G SAT7G 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
- 25m
- Cook
- 40m
- Sodium
- 455mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1024mg
- Calcium
- 61mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 455MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.