Preheat oven to 425.
Wash, trim and cut vegetables into uniform pieces. Line a deep roasting pan with aluminum foil and spray with cooking spray. Place vegetables into pan and toss with thyme and garlic. In a small bowl mix soy sauce and oil, then drizzle over vegetables and toss to coat. Take care to rub the top of mushroom cap.
Bake in oven for 30 minutes, tossing after first 15 minutes. Turn heat off during the last 5 minutes of cooking time.
Serve with fresh cooked pasta or rice.
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 6|
|Calories from Fat: 44 (51%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 203mg||7 %|
|Potassium 430.8mg||11 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 8.2g|
|Protein 2.4g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 86
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