Oven Roasted Vegetables Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 425.
Quarter and Chop Zucchini, Squash and Red Onion into 1/2 inch pieces. Peel Carrots and slice on a diagonal into 1/2 inch chunks. Place all vegetables in a roasting pan. Salt and pepper liberally.
In a bowl, combine olive oil, garlic, rosemary, oregano and nutmeg. Whisk until combined. Pour over vegetables in pan and stir them around until all the vegetables are completely coated with the olive oil mixture.
Cover pan in foil. Roast at 425 for 30 minutes Remove foil and roast for an additional 10 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	114.53 Kcal (480 kJ)
Calories from fat	89.37 Kcal
		% Daily Value*
Total Fat	9.93g	15%
Sodium	26.11mg	1%
Potassium	169.33mg	4%
Total Carbs	6.37g	2%
Sugars	2.56g	10%
Dietary Fiber	1.76g	7%
Protein	0.8g	2%
Vitamin C	5mg	8%
Vitamin A	0.4mg	12%
Iron	0.3mg	2%
Calcium	29.1mg	3%

Amount Per 100 g
Calories	165.34 Kcal (692 kJ)
Calories from fat	129.03 Kcal
		% Daily Value*
Total Fat	14.34g	15%
Sodium	37.69mg	1%
Potassium	244.47mg	4%
Total Carbs	9.2g	2%
Sugars	3.7g	10%
Dietary Fiber	2.55g	7%
Protein	1.15g	2%
Vitamin C	7.2mg	8%
Vitamin A	0.5mg	12%
Iron	0.4mg	2%
Calcium	42mg	3%

* 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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