Place carrots and beans in one large bowl. Place peppers, squash, and onions in another bowl.
Mix olive oil, garlic, and seasonings and drizzle half over each bowl of vegetables. Toss with a large spoon.
Place carrots and beans in a large well-greased baking pan.
Bake at 425(F) degrees for 15 minutes. Stir in other vegetables and bake an additional 15 to 20 minutes, or until tender.
This may be transferred to a slow cooker set on LOW to keep warm until serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (152g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 23 (31%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 120mg||4 %|
|Potassium 314.3mg||8 %|
|Total Carbohydrate 11.9g||4 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 8.3g|
|Protein 1.8g||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: 75
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