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Hot Roasted Vegetables
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INGREDIENTS Serves: Prep: 15min Cook: 35min Total: 50min | |
2 tablespoons | olive oil |
4 cloves | garlic, minced |
1 1/2 teaspoons | dried rosemary |
1/2 teaspoon | salt |
8 cups cut mixed vegetables, such as onions,potatoes, red bell pepper, tomatoes, carrots, and zucchini | |
1/2 cup (2 ounces) | shredded reduced-fat mozzarella cheese, (optional) |
DIRECTIONS
Preheat the oven to 450°F.
In a 13" x 9" baking pan, combine the oil, garlic, rosemary, and salt. Place in the oven for 5 minutes. Remove from the oven and add the vegetables, tossing to coat. Bake for 25 minutes, or until the vegetables are tender. Sprinkle with the cheese, if using. Bake for 5 minutes longer, or until the cheese is melted
NUTRITIONAL FACTS PER SERVING
CALORIES 140.5 CAL
FAT 6.8 G
SATURATED FAT 1.9 G
SODIUM 329.2 MG
CARBOHYDRATES 16.9 G
TOTAL SUGARS 6.4 G
DIETARY FIBER 3.6 G
PROTEIN 4.8 G
SEE MORE NUTRITIONAL FACTS >
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