Oven Roasted Vegetables (Use Any Kind)
View original ↗
Wholesome Yum · by Maya Krampf★ 5.0 (38)

Oven Roasted Vegetables (Use Any Kind)

NUTRITION · PER SERVING35M COOK
CAL 6%·PRO 4%
CARBS 9G30% OF CAL
2G FIBER0G ADDED4G INTRINSIC3G OTHER4G TOTAL SUGAR
FAT 9G69% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A flexible sheet pan of roasted vegetables tossed with olive oil and Italian herbs. Customize with your choice of broccoli, cauliflower, zucchini, bell pepper, or onion.

sideamericandairy freegluten freeveganvegetarian
View the full recipe on Wholesome Yum →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 2 cups Broccoli ((1 crown cut into florets, about 2 inches long with 1.5-inch heads))
  • 2 cups Cauliflower ((cut into 2-inch-long florets; ~1/2 head))
  • 2 cups Zucchini ((sliced into thick circles, 3/8-inch thick; ~8 ounces))
  • 2 cups Bell peppers ((cut into 1.5 inch pieces; ~1.5 large peppers))
  • 2 cups Red onion ((cut into 1.5 inch pieces; ~1 medium onion))
  • 1/3 cup Olive oil
  • 1/2 tbsp Garlic powder
  • 1/2 tbsp Italian seasoning
  • 1/2 tbsp Sea salt
  • 1/2 tsp Black pepper
PREP
10M
SODIUM
14MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.