Roasted Summer Vegetables
30 mins (prep 30)
10 ingredients
makes 6 to 8 servings
Enjoy these roasted summer vegetables as a flavorful side dish, or use them in salads, sandwiches, or with deli-roasted chicken.   This recipe goes with Roasted Vegetable Sandwiches

Categories:  low-cholesterol , meatless , low-calorie , southern-living , low-saturated-fat , kid--friendly , side-dishes~vegetables , vegetables , portable~picnic , roast , quick~easy ,
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Serving Size (10.47 g)
Servings 6
Amount per Serving
Calories 66.59 Calories from Fat 66.6
% Daily Value *
Total Fat 7.4g 68.34%
Saturated Fat 1.02g 30.71%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 387.75mg 96.94%
Total Carbohydrate 0.28g 0.56%
Dietary Fiber 0.11 g 2.58%
Sugars 0.0 g %
Protein 0.04g 0.51%
Vitamin A 0.0IU% Vitamin C 0.09mg%
Calcium 1.4mg% Iron 0.1mg%
*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:
medium eggplant, medium zucchini, yellow squash, chopped fresh basil, chopped fresh parsley