Light Harvest Vegetable
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
7.06 oz
Carrots
7.06 oz
zucchini
5.30 oz
Bell peppers
5.30 oz
broccoli
2 tbsp
olive oil
2 cloves
garlic
1 tsp
salt
1 tsp
black pepper
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Wash and cut the carrots, zucchini, bell peppers, and broccoli into bite-sized pieces.
Step 3
In a large mixing bowl, toss the vegetables with olive oil, minced garlic, salt, and black pepper.
Step 4
Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
Step 5
Remove from the oven and let the vegetables rest for a few minutes before serving.
Nutrition Facts
Fat:
7 g
(63
kcal)
Protein:
4 g
(16
kcal)
Carbohydrates:
12 g
(48
kcal)
| Calories | 5.292 kcal | 0.26% |
| Vitamin A | 8.82 IU | 0.98% |
| Monounsaturated Fat | 0.1323 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.3087 g | 0.22% |
| Carbohydrates | 0.5292 g | 0.11% |
| Sodium | 26.46 mg | 5.29% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.2646 g | 0% |
| Protein | 0.1764 g | 0.21% |
| Vitamin C | 6.615 mg | 7.35% |
| Calcium | 0.2646 mg | 0.05% |
| Iron | 0.3528 mg | 0.07% |
| Potassium | 19.845 mg | 3.97% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.441 mg | 2.94% |
| Zinc | 0.1764 mg | 0.04% |
| Selenium | 0.0882 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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