vegan - Sure-Fire Roasted Vegetables

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Sure-Fire Roasted Vegetables

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups " soft " veggies -- (4 to 5)

Chopped broccoli (1 cup)

Onions (1 cup)

Chopped garlic or whole cloves (1 to 3

cloves)

Bell peppers (1 cup)

Zucchini or yellow summer squash (1 cup)

Eggplant (1 cup)

OR

4 cups " hard " veggies -- (4 to 5)

Chopped carrots (1 cup)

Sweet potatoes or new potatoes (1 cup)

Butternut squash (or other squash) -- cubed (1 cup)

Parsnips or rutabaga (1 cup)

Onions (1 cup)

Chopped garlic or whole cloves (1 to 3

cloves)

Seasoning Mix:

For Italian:

2 teaspoons dried basil

1 teaspoon dried oregano

2 teaspoons dried rosemary

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup chopped fresh parsley

For Mexican:

2 teaspoons cumin

1 teaspoon basil

1 teaspoon rosemary

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup chopped cilantro

For Indian:

1 teaspoon curry powder

1 teaspoon garam masala

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup chopped cilantro

 

Preheat oven to 400°F. Spray jelly roll pan with cooking spray.

 

Combine vegetable mixture (either hard or soft vegetables) in bowl. Add your

choice of seasoning mix. Toss vegetables to coat with seasoning. Place

vegetables in pan in a single layer.

 

For soft vegetables: Roast 10 minutes. Take pan out of oven and spray the tops

of the vegetables with cooking spray. Turn veggies and cook for another 5 to 10

minutes or until vegetables are tender.

 

For hard vegetables: Roast 15 minutes. Take pan out of oven and spray the tops

of the vegetables with cooking spray. Turn veggies and cook for another 15

minutes or until vegetables are tender.

 

Make it a meal by adding a can of drained and rinsed beans (such as garbanzo or

black beans). Serve vegetables as a side dish, over couscous or brown rice, or

wrapped up in a burrito with salsa.

 

Recipe from PCRM Weight Loss Study Cooking Demonstration contributed by Brie

Turner-McGrievy, R.D.

 

 

 

 

Source:

" http://www.pcrm.org/health/Recipes/recipe010528.html "

 

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Per Serving (excluding unknown items): 60 Calories; 2g Fat (26.1% calories from

fat); 3g Protein; 11g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 1624mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

0 0 0 0 0 0