I use this as a main dish to serve over brown rice cooked w/fat free chicken broth instead of water.
| 1 | cup squash, cubed |
| 1 | cup broccoli, chopped |
| 1 | cup cauliflower, chopped |
| 1 | cup carrots, sliced |
| 1 | cup red onion, roughly chopped |
| 1 | cup new potatoes, cubed |
| 1 | cup eggplant, peeled and cubed |
| 6 | garlic cloves, peeled and halved |
| 1/2 | cup balsamic vinegar |
| 1/8 | cup olive oil |
| 2 | tsp salt |
| 1 | tsp pepper |
Toss all of the ingredients in a bowl. Salt and pepper to taste. Roast at 350 degrees for 45 min. to 1 hour.Categories
Vegetables, Main Dish, American, Roast, Vegetarian
| Nutrition Facts | ||||||
Serving Size 234.3g |
||||||
Amount Per Serving |
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|
Calories 145 Calories from Fat
64 |
||||||
% Daily Value* |
||||||
|
Total Fat
7.1g 11%
|
||||||
|
Saturated Fat
0.9g 4%
|
||||||
|
Cholesterol
0mg 0%
|
||||||
|
Sodium
1204mg 50%
|
||||||
|
Total Carbohydrates
19.9g 7%
|
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|
Dietary Fiber
4.5g 18%
|
||||||
|
Sugars
6.6g |
||||||
|
Protein
3.1g
|
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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. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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