Oven Roasted Vegetables - 14.7g Carbs, 5g Fiber, 7g Sugar
From: www.justapinch.com - added by Debbie Bankston
We have begun to eat healthier meals in the past year and this is the best veggie dish ever. It goes with just about anything...You can make smaller portions, just by cutting down all the amounts...or omitting things you don't like...
Cook time: 40 Min
Prep time: 15 Min
Serves: 4
1/4 cup olive oil, extra virgin
1 bunch asparagus
1 bunch broccoli
2-4 yellow squash
2-4 zucchini squash
1 medium onion
1 bell pepper
1/2 tsp garlic powder
1 tsp chili powder
1/2 tsp ground ginger
1/2 tsp cumin
1/2 tsp white pepper or any other seasonings or spices of your choice
1. Prepare the broccoli and asparagus, wash and cut up the squashes, cut the onion and bell pepper into long thin strips...Put all the veggies into a large mixing bowl...mix the olive oil and all the seasonings with a whisk to incorporate them well...
2. Pour the oil mixture over the veggies and toss to coat well...Line a cookie sheet with foil, spray with canola cooking spray, lightly...add the veggies, spreading evenly onto pan, cover with another sheet of foil...Bake at 350 for about 30 minutes and begin checking for desired tenderness.
Nutrition From: www.caloriecount.about.com
Using 2 zucchini and 2 yellow squash. Using 1 cup each asparagus and broccoli.
Servings: 4
Serving Size: 324 g
Nutrition per Serving: 180 Calories, 120 Calories from Fat, 13.3g Total Fat, 1.9g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 36mg Sodium, 781mg Potassium, 14.7g Total Carbs, 5g Dietary Fiber, 7g Sugars, 4.5g Protein
Vitamin A 38% - Vitamin C 162% - Calcium 6% - Iron 12%
Nutrition Grade: A
Good points:
No cholesterol
Low in sodium
High in dietary fiber
High in manganese
High in potassium
High in riboflavin
Very high in vitamin A
Very high in vitamin B6
Very high in vitamin C
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