Yifty's Roasted Veggies
| 2 | small onion, cut into 1/4-inch slices |
| 2 | medium zucchini, cut into 1/4 inch thick semi-circles |
| 1 | eggplant, cut into 1/2 inch thick semi circles |
| 1 | large red bell pepper, sliced into 1/4 inch strips |
| 2 | medium fresh tomatoes, chopped |
| 10 | oz mushrooms, halved or quartered |
| 3 | garlic cloves, minced or pressed |
| 1 | tablespoon fresh lemon juice |
| 1 | tablespoon cumin |
| 1 1/2 | teaspoons turmeric |
| 1 1/2 | teaspoons ground cinnamon |
| 1 1/2 | teaspoons paprika |
| 1 | teaspoon cayenne |
| 2 | teaspoons salt |
- Preheat the oven to 400 degrees
- Thoroughly mix all the ingredients in a large bowl.
- Spread veggies onto an unoiled 11x17 inch baking tray.
- Bake for 20 minutes.
- Remove from the oven and stir well.
- Then bake for another 20 minutes, until the vegetables are tender.
- Serve warm :)
Vegetables, Side Dish, Moroccan, Bake, Roast
| Nutrition Facts | ||||||
Serving Size 267.3g |
||||||
Amount Per Serving |
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|
Calories 70 Calories from Fat
8 |
||||||
% Daily Value* |
||||||
|
Total Fat
0.9g 1%
|
||||||
|
Saturated Fat
0.1g 0%
|
||||||
|
Cholesterol
0mg 0%
|
||||||
|
Sodium
730mg 30%
|
||||||
|
Total Carbohydrates
14.8g 5%
|
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|
Dietary Fiber
5.6g 22%
|
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|
Sugars
6.6g |
||||||
|
Protein
4.0g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
95% confidence |
Good points |
Bad points |
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