Roasted Veggies WYW Vegan No Oil
Source: WYW Well Your World
1. Prep veggies (substitute other seasonal veggies as desired) and put in large mixing bowl
2. Add veggie stock (or water), balsamic vinegar, Italian seasoning, and ground black pepper
3. Toss to get spices on everything
4. Option: keep tossing every few minutes to marinate until you are ready to roast
5. Spread veggies on parchment lined baking sheet(s)
6. Ladle stock/water over top of veggies, reserving most to brush on veggies every 5-10 minutes during roasting
7. Roast at 400 for 45 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 65 | ||
Calories from Fat: 4 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 61.8mg | 2 % | |
Potassium 508.2mg | 13 % | |
Total Carbohydrate 14.2g | 4 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 10.2g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database 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: 65
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