Roasted Vegetables
Roasted Vegetables
Served as a side or as a main dish, this veggie roast is the perfect way to utilize all of your veggies.
  • CourseVeggie Side Dishes
  • CuisineAmerican
  • DietVegan
# of Servings 6
Serving Size 1-1/2 cups
Prep Time Cook Time
30minutes 30minutes
Roasted Vegetables
Roasted Vegetables
Served as a side or as a main dish, this veggie roast is the perfect way to utilize all of your veggies.
  • CourseVeggie Side Dishes
  • CuisineAmerican
  • DietVegan
# of Servings 6
Serving Size 1-1/2 cups
Prep Time Cook Time
30minutes 30minutes
Ingredients
  • 2 potatoes(cut into small sections)
  • 1C mushrooms (crimini)(quartered)
  • 1C carrots(sliced)
  • 1C bell pepper (green)(cut into sections)
  • 3/4C asparagus(cut into sections)
  • 2Tbsp olive oil
  • 3 garlic cloves(chopped)
  • 1 zucchini(sliced)
  • 1C yellow onions(cut into sections)
  • 1/2C water
  • 1tsp sage (dried)
  • 1tsp rosemary (dried)
  • 1tsp basil (dried)
  • 1tsp thyme (dried)
  • 1/2tsp salt
  • 1/4tsp black pepper
Instructions
  1. Add all of the ingredients onto a foil-lined baking pan or cookie sheet. Cover and bake at 350 degrees for 20 to 30 minutes or until the vegetables are slightly tender when pierced with a fork.
Recipe Notes

You can also add other veggies like corn, broccoli, cauliflower or tomatoes to this dish.

Cover and store for up to five days in the refrigerator.

© Mainly Vegan LLC
Nutrition Facts
Roasted Vegetables
Amount Per Serving
Calories 117 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 218mg 9%
Potassium 526mg 15%
Total Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 4g
Protein 3g 6%
Vitamin A 75%
Vitamin C 69%
Calcium 5%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.