Assorted Roasted Vegetables recipe - ingredients, nutrition and when to eat it
This simple vegetable dish features bell pepper, zucchini, onion, and mushrooms roasted with olive oil.
This simple vegetable dish features bell pepper, zucchini, onion, and mushrooms roasted with olive oil. The edges turn lightly golden while the centers stay tender. Serve it as a light lunch side or as a warm dish with dinner.
Vegetables · 20 minutes to cook
Nutrition (per 325g serving): 201.2 kcal · protein 4.4g · carbohydrate 17.1g · fat 14.4g · sodium 341.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Spread the vegetables out in a single layer in the pan so moisture doesn’t collect and they roast well.
Tips: Cut them into similar-sized pieces so they cook in about the same time.
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Ingredients (1 serving)
- Red bell pepper — 0.5 pc
- Korean zucchini — 0.5 pc
- Onion — 0.5 pc
- Button mushrooms — 4 pc
- Olive oil — 1 Tbsp
- Salt — 0.2 tsp