Roasted Italian Vegetables Recipe

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Ingredients:

Serving

1 medium zucchini , cut into 1/4-inch slices
1-1/2 cups sliced baby portobello mushrooms
1 medium sweet orange pepper , julienned
1 tbsp olive oil
1 tbsp butter, melted
1 tsp italian seasoning
1/2 tsp salt
1/8 tsp pepper

Directions:

In a large bowl, combine the zucchini, mushrooms and orange pepper. Add the remaining ingredients and toss to coat.
Arrange vegetables in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 450° for 15-20 minutes or until tender, stirring occasionally. Yield: 4 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	80.23 Kcal (336 kJ)
Calories from fat	57.4 Kcal
		% Daily Value*
Total Fat	6.38g	10%
Cholesterol	7.63mg	3%
Sodium	296.5mg	12%
Potassium	14.53mg	0%
Total Carbs	4.57g	2%
Sugars	1.78g	7%
Dietary Fiber	0.93g	4%
Protein	1.9g	4%
Vitamin C	0.9mg	2%
Iron	63mg	350%
Calcium	12.6mg	1%

Amount Per 100 g
Calories	80.75 Kcal (338 kJ)
Calories from fat	57.78 Kcal
		% Daily Value*
Total Fat	6.42g	10%
Cholesterol	7.68mg	3%
Sodium	298.44mg	12%
Potassium	14.62mg	0%
Total Carbs	4.6g	2%
Sugars	1.79g	7%
Dietary Fiber	0.94g	4%
Protein	1.91g	4%
Vitamin C	0.9mg	2%
Iron	63.4mg	350%
Calcium	12.7mg	1%

* 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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