Name: Balsamic Roasted Vegetables
Ingredients: 1 serving extra virgin olive oil; 2 servings balsamic vinegar; 2 tsps pepper; 1 tsp salt; 1 cup asparagus; 8 oz sweet onion; 1 cup chopped green bell pepper; 2 cups sliced Yellow summer squash; 1 cup chopped red bell pepper; 8 oz Yellow Sweet Peppers; 16 oz zucchini; 8 oz baby carrots

Ingredients

1 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 cup chopped green bell pepper

2 cups sliced yellow summer squash

1 cup chopped red bell pepper

8 oz yellow sweet peppers

16 oz zucchini

8 oz baby carrots

Directions

1.	Pre-heat oven to 450 °F (220 °C).
2.	Line a baking pan with foil.
3.	Cut and slice all vegetables.
4.	Season with fresh ground salt and pepper.
5.	Toss with olive oil and balsamic vinegar.
6.	Bake for approximately 20-25 minutes until vegetables are desired crispness.
7.	Note: vegetables should caramelize and be crispy.

Nutritional Summary

There are 149 calories in 1 serving of Balsamic Roasted Vegetables.

Calorie Breakdown: 24% fat, 61% carbs, 15% prot.

Nutrition Facts

Serving Size

per serve

Amount Per Serving

Calories

148

% Daily Values*

Total Fat

4.6g

6%

Saturated Fat

0.726g

4%

Trans Fat

-

Polyunsaturated Fat

0.916g

Monounsaturated Fat

2.569g

Cholesterol

0mg

0%

Sodium

639mg

28%

Total Carbohydrate

26.14g

10%

Dietary Fiber

6.8g

24%

Sugars

10.14g

Protein

6.61g

Vitamin D

-

Calcium

92mg

7%

Iron

3.43mg

19%

Potassium

1205mg

26%

Vitamin A

509mcg

57%

Vitamin C

258.5mg

287%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.