Roasted Italian Vegetables Recipe
Recipe By Taste Of Home
This buttery medley of oven-baked vegetables is ideal with fish or most any meat. Zucchini and orange pepper make it colorful, but feel free to substitute yellow summer squash or red or green pepper.
3.7
17 Rating -
Rate
Vegdiet
25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Italian Vegetables Recipe
- 1/4 inch Medium zucchini, cut into 1/4 slices
- 0.38 cup Sliced baby portobello mushrooms
- 1/4 Medium sweet orange pepper, julienned
- 1/4 tablespoon Olive oil
- 1/4 tablespoon Butter, melted
- 1/4 teaspoon Italian Seasoning
- 0.13 teaspoon Salt
- 0.03 teaspoon Pepper
Nutrition
value
value
176
calories per serving
5 g Fat11 g Protein20 g Carbs23 g FiberOther
Current Totals
- Fat5g
- Protein11g
- Carbs20g
- Fiber23g
MacroNutrients
- Carbs20g
- Protein11g
- Fiber23g
Fats
- Fat5g
Vitamins & Minerals
- Calcium9mg
- Iron5mg
- Vitamin A130mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B927mcg
- Vitamin B120mcg
- Vitamin C48mg
- Vitamin E< 1mg
- Copper2mcg
- Magnesium83mg
- Manganese< 1mg
- Phosphorus407mg
- Selenium< 1mcg
- Zinc5mg
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
Recipe By Taste Of Home