Roasted Harvest Vegetables in a Baked Pumpkin


Food.com
85 mins (prep 15, cooking 70)
20 ingredients
8 servings
I got this recipe from the Virtual Jerusalem website and made it when we had guests for the High Holidays. Adapted from Vegetarian Cooking for Everyone, by Deborah Madison.

Categories:  side-dish , seasonal , kosher , christmas , free-of... , equipment , <-4-hours , roast , thanksgiving , time-to-make , holiday , hanukkah , vegan , weeknight , winter , lunch~snacks , european , main-dish , gluten-free , oven , fall , vegetarian , vegetable , jewish-(ashkenazi) ,
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Ingredients

Nutrition

Serving Size (116.89 g)
Servings 8
Amount per Serving
Calories 84.0 Calories from Fat 5.85
% Daily Value *
Total Fat 0.65g 7.96%
Saturated Fat 0.12g 4.67%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 56.9mg 18.97%
Total Carbohydrate 15.72g 41.92%
Dietary Fiber 4.63 g 148.05%
Sugars 0.03 g %
Protein 3.84g 61.45%
Vitamin A 5758.45IU% Vitamin C 11.79mg%
Calcium 28.35mg% Iron 1.09mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
red onions, peeled, cloves garlic, freshly ground black pepper, fresh rosemary, fresh sage leaves, large, roasted red pepper
 

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