Seasoned Roasted Vegetables
Italian salad dressing brings flavor to this veggie dish that cooks in just half and hour in the oven. Pairs well with fish, chicken, or tofu.
- 5 Servings
- $3.00 - $5.99
Seasoned Roasted Vegetables
Italian salad dressing brings flavor to this veggie dish that cooks in just half and hour in the oven. Pairs well with fish, chicken, or tofu.
- 5 Servings
- $3.00 - $5.99
Ingredients
- 2 medium zucchinis, washed and sliced
- 2 medium yellow squashes, washed and sliced
- 4 medium potatoes, scrubbed and sliced
- 1/2 onion, peeled and sliced
- 1/2 medium bell pepper (green or red), washed, seeded, and sliced
- 1/4 cup fat free Italian salad dressing
Steps
1
Wash hands with soap and water.
2
Preheat oven to 350 degrees F.
3
Stir vegetables and dressing in large bowl.
4
Spread vegetables in the center sheet of aluminum foil on top of baking sheet.
5
Bring together and seal to make packet.
6
Bake for 20 to 30 minutes.
Ingredients
Serving Size: 3/4 cup
| Nutrients | Amount |
|---|---|
| Total Calories | 169 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 0 mg |
| Carbohydrates | 37 g |
| Dietary Fiber | 6 g |
| Total Sugars | 7 g |
| Added Sugars included | 0 g |
| Protein | 6 g |
| Minerals | |
| Calcium | 52 mg |
| Potassium | 1176 mg |
| Sodium | 149 mg |
| Copper | 291 mcg |
| Iron | 2 mg |
| Magnesium | 70 mg |
| Phosphorus | 175 mg |
| Selenium | 1 mcg |
| Zinc | 1 mg |
| Vitamins | |
| Vitamin A | 18 mcg RAE |
| Vitamin B6 | 0.8 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 71 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 10 mcg |
| Folate | 73 mcg DFE |
| Thiamin | 0.2 mg |
| Riboflavin | 0.3 mg |
| Niacin | 3 mg |
| Choline | 35 mg |
Source:
- University of Maryland Cooperative Extension
- SNAP-Ed Program