Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
588
Calories
14g
Protein
29g
Fat
78g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Italian Roasted Vegetables
- This Recipe Came From an Estate Sale. i Obtained it When i PurchasedThe Family Collection From The Henson Estate in Dallas, Texas in 1982.
- 2 Yellow peppers Cut Into Chunks
- 2 Red bell peppers Cut Into Chunks
- 2 green peppers Cut Into Chunks
- 3 zucchini Sliced Lengthwise
- 2 Bunches Green onions Trimmed
- 2 Japanese Eggplant Sliced
- 24 Whole asparagus Spears Trimmed
- 1 Pound Baby new potatoes Sliced Thin
- 8 Ounces Mushrooms Halved or Whole
- 1 Bunch Fresh rosemary Chopped
- 12 cloves garlic Chopped
- 1/4 Cup Extra Virgin olive oil
- 1 Teaspoon salt
- 1 Teaspoon Freshly Ground black pepper
- Preheat Oven to 500. Place Vegetables in Roasting Pan And Toss WithRosemary, Chopped garlic, salt, pepper And Just Enough olive oil toCoat Then Roast For 45 Minutes.
- Category:Cathy's Recipes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
fandom