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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Herb Roasted Vegetables

Source: dLife

A versatile and easy herb roasted vegetable platter.

Nutrition Facts

Makes 9 servings
Amount Per Serving

Calories	60.0

Total Carbs	8.1 g

Dietary Fiber	2.1 g

Sugars	5.0 g

Total Fat	2.7 g

Saturated Fat	0.3 g

Unsaturated Fat	0.3 g

Potassium	188.1 mg

Protein	1.1 g

Sodium	81.2 mg

Dietary Exchanges 2.7 Fat, 1.2 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.5
2 1/2 cup sliced zucchini 1.5
1 1/2 cup chopped red bell peppers 1.5
1 1/2 cup sliced summer squash 1.0
1 cup sliced carrots 3.0
3 tbsp balsamic vinegar 1.5
1 1/2 tbsp olive oil 0.5
0 1/2 tsp dried basil 0.5
0 1/2 tsp ground oregano 0.5
0 1/2 tsp ground tarragon 0.5
0 1/2 tsp ground thyme 0.5
0 1/2 tsp chopped parsley 0.5
0 1/2 tsp dried rosemary 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 4.0
4 each medium garlic cloves 2.0
2 each medium onions

Directions

Preheat oven to 425 degrees F.
Arrange the entire list of ingredients in a 13 by 9 inch baking dish. Toss to fully coat all vegetables with liquid and herbs.
Cover with aluminum foil and bake 40 minutes or until vegetables are soft.