Baked Vegetables I Recipe

Recipesfull introduces to you: Vegan Recipes. (Baked Vegetables I Recipe). Very simple vegetable dish seasoned with dry soup powder, and baked until tender and caramelized. Try different dry soup types to vary the flavor. I like onion or mushroom.

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 4

Yield: 4 servings

Baked Vegetables I Recipe

Ingredients

2 potatoes

peeled and cubed

4 carrots

cut into 1 inch pieces

1 head fresh broccoli

cut into florets

4 zucchini

thickly sliced

salt to taste

¼ cup olive oil

1 (1 ounce) package dry onion soup mix

Pumpkin Flax Quickbread

Tips

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large shallow baking dish.

Step 2

Combine vegetables in prepared baking dish and lightly salt. Brush with olive oil and sprinkle with dry soup mix.

Step 3

Bake for 30 to 45 minutes in the preheated oven or until vegetables are tender. You can feel with a fork when they are ready.

Nutritional Information

Baked Vegetables I Recipe

Servings Per Recipe:4

Calories: 306.4

% Daily Value *

Protein: 7.8g 16%

Carbohydrates: 41.4g 13%

Dietary Fiber: 8.9g 36%

Sugars: 9.2g

Fat: 14.5g 22%

Saturated Fat: 2g 10%

Vitamin A Iu: 12889.7IU 258%

Niacin Equivalents: 4.7mg 36%

Vitamin B6: 1mg 61%

Vitamin C: 126.3mg 211%

Folate: 134.8mcg 34%

Calcium: 116mg 12%

Iron: 2.5mg 14%

Magnesium: 82.2mg 29%

Potassium: 1429.4mg 40%

Sodium: 719.2mg 29%

Thiamin: 0.4mg 36%

Calories From Fat: 130.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.