Italian Roasted Vegetables Recipe

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Ingredients:

Serving

1 lb unpeeled red potatoes (3-4 medium)
2 large carrots
1 large summer squash
2 zucchini
1/4 cup olive oil
2 garlic cloves, pressed
2 tsp italian seasoning
1/2 tsp salt
1/4 tsp ground black pepper

Directions:

Preheat oven to 425.
Cut potatoes in half lengthwise, then cut each half lengthwise into 1-inch-wide wedges. Cut carrots diagonally into 2-inch lengths. Cut summer squash and zucchini into 2-inch pieces.
Place vegetables in large bowl; toss with oil.
Press garlic over vegetables using garlic press.
Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.
Spread vegetable in a single layer in oven pan.
Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	147.69 Kcal (618 kJ)
Calories from fat	84.04 Kcal
		% Daily Value*
Total Fat	9.34g	14%
Sodium	224.25mg	9%
Potassium	442.86mg	9%
Total Carbs	14.99g	5%
Sugars	1.97g	8%
Dietary Fiber	2.31g	9%
Protein	1.93g	4%
Vitamin C	9.8mg	16%
Vitamin A	0.2mg	8%
Iron	0.8mg	5%
Calcium	18.6mg	2%

Amount Per 100 g
Calories	129.35 Kcal (542 kJ)
Calories from fat	73.61 Kcal
		% Daily Value*
Total Fat	8.18g	14%
Sodium	196.42mg	9%
Potassium	387.89mg	9%
Total Carbs	13.13g	5%
Sugars	1.72g	8%
Dietary Fiber	2.03g	9%
Protein	1.69g	4%
Vitamin C	8.6mg	16%
Vitamin A	0.2mg	8%
Iron	0.7mg	5%
Calcium	16.3mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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