Tossing these roasted vegetables with lemon zest gives them a bright, fresh flavor. Serve them along with roasted chicken or add them to sandwiches and grain bowls for an easy, healthy dinner or lunch.
Ingredients For Lemon-Roasted Mixed Vegetables Recipe
1.5 cup Cauliflower Florets
1.5 cup Broccoli florets
2 Cloves Garlic, Thinly Sliced
1 tablespoon Olive oil
1 teaspoon Dried Oregano, Crushed
0.25 teaspoon Salt
0.75 cup Diced Red Bell Pepper
0.75 cup Diced zucchini
Nutrition value
75
calories per serving
4 g Fat3 g Protein5 g Carbs4 g FiberOther
Current Totals
4 g Fat
3 g Protein
5 g Carbs
4 g Fiber
MacroNutrients
Carbs
5 g
Protein
3 g
Fiber
4 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
56 mg
Iron
1 mg
Vitamin A
106 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
66 mcg
Vitamin B12
0 mcg
Vitamin C
60 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
28 mg
Manganese
1 mg
Phosphorus
60 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment