Roasted Vegetables

Name: Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup green bell pepper; 2 carrots; 2 zucchini; 2 yellow squash; 1 onion; 1 potato; 1 cup broccoli; 1 cup cauliflower; 1/3 cup fresh parsley; 2 garlic cloves; 1/4 cup olive oil; 2 tablespoons rosemary; 1 cup mushroom

Eats Now Editorial Team · 340 kcal · Vegetarian

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Roasted Vegetables – a delicious recipe with green bell pepper, carrots, zucchini, yellow squash, onion, potato. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1/2 cup green bell pepper
2 carrots
2 zucchini
2 yellow squash
1 onion
1 potato
1 cup broccoli
1 cup cauliflower
1/3 cup fresh parsley
2 garlic cloves
1/4 cup olive oil
2 tablespoons rosemary
1 cup mushroom

1
Cut vegetables into large chunks and put into a large baking pan. Drizzle with olive oil and garlic. Sprinkle with fresh rosemary.
2
Bake 35 minutes at 400 degrees. Watch closely, so edges don't get too crispy.
3
These are wonderful on the grill as well -- .

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup green bell pepper, 2 carrots, 2 zucchini, 2 yellow squash, and more.

Yes, Roasted Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
340 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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