Oven Roasted Vegetables
- Cuisine: American
- Course: Main Dish, Side Dish
- Skill Level: Easy
-
Add to favorites
- Yield: 4 serving plates
- Servings: 4
- Prep Time: 10m
- Cook Time: 45m
- Ready In: 55m
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
-
Pressure Cooker Mongolian Chicken Recipe
-
Pressure Cooker Cajun Rice and Sausage Recipe
-
Slow Cooker Catalina Chicken Thighs Recipe
-
Slow Cooker Melt-in-Your-Mouth Sausages
-
Instant Pot Pasta with Sausages and Cannellini Beans
Nutritional Info
This information is per serving.
-
Calories
93.9 -
Fat
4.8 g -
Saturated Fat
0.7 g -
Polyunsaturated Fat
0.5 g -
Cholesterol
0.0 mg -
Sodium
215.0 mg -
Potassium
670.2 mg -
Carbohydrate
12.6 g -
Fiber
3.8 g -
Sugars
6.3 g -
Protein
2.7 g
Oven roasted vegetables. Various vegetables baked in halogen (turbo) oven. Very easy, healthy, and delicious vegetarian recipe. You may also like Pan Roasted Chicken Breasts with Vegetables
Oven Roasted Vegetables
Ingredients
- potatoes, peeled and sliced
- eggplant, sliced
- red bell pepper, seeded and sliced
- broccoli, cut into florets
- yellow bell pepper, seeded and sliced
- vegetable oil spray
- mixed dry herbs
Method
Step 1
Preheat Flavor Wave Oven to 392° F (200 °C).
Step 2
Place potatoes, yellow and red bell pepper, broccoli florets, and eggplants on low rack of turbo oven. Spray vegetables with vegetable spray. Sprinkle with mixed herbs.
Step 3
Cover and cook the vegetables for 30 minutes.
Step 4
Serve hot.
Most Viewed Posts
-
Slow Cooker Lemon-Garlic Chicken (639,076)
-
Pressure Cooker Chicken in Beer (93,586)
-
Slow Cooker Tomato Tortellini Soup Recipe (73,908)
-
Slow Cooker Sausages in Beer (63,979)
-
Pressure Cooker Italian Sausages with Onions and Peppers (62,322)
