Oven Roasted Vegetables
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 45m
- Ready In: 55m
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
-
Air Fryer Pork Belly
-
Slow Cooker Egg Custards
-
Slow Cooker German Potato Soup with Sausages
-
Instant Pot Chicken Lazone
-
Slow Cooker Cajun Shrimp Etouffee
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.
