Roasted Vegetables

Prep Time
Cook Time
Ready In

Recipe: #7179

November 09, 2011

Categories: Side Dishes, Vegetables

"This came out of a Weight Watchers cookbook, but it is far from tasting like a diet dish. It is 2-points for a one-cup serving and is DELICIOUS! You can put any veggie in this. I always throw in some frozen brussel sprouts as I love them....yummy! These veggies are great reheated or cold in pita bread for lunch with hummus. My daughter discovered this recipe and makes it quite often as ddo I. This makes two large baking sheets full of yummy veggies."

Original recipe yields 5 servings


  • Serving Size: 1 (215.1 g)
  • Calories 96.4
  • Total Fat - 5.3 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 0 mg
  • Sodium - 13.3 mg
  • Total Carbohydrate - 11 g
  • Dietary Fiber - 4 g
  • Sugars - 4.9 g
  • Protein - 3.6 g
  • Calcium - 47.9 mg
  • Iron - 2.9 mg
  • Vitamin C - 58.8 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 450 degrees; place one rack in the upper third and the other one in the lower third; half-way through the baking, switch them; spray the sheets with baking spray and set aside.

Step 2

Prepare all the veggies as described and put into a large bowl.

Step 3

Add the garlic, oil, vinegar, basil, salt, and pepper; toss together to coat well and divide between two baking sheets.

Step 4

Bake, tossing occasionally till tender and lightly browned for 25-30 minutes, switching trays half-way through.

Tips & Variations

No special items needed.