Recipe: Nutrition
Dairy-free
Egg-free
Nut-free
High-Fiber
Kosher
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Vegetarian / Meatless
Vegan
Weight Management
Directions
Prep Time
25 minutes
Cook Time
55 minutes*
Ready in
1 hour 20 minutes*
- Preheat oven to 350°F. In large bowl combine zucchini, yellow squash, red onion, bell peppers, carrots, 1/4 cup olive oil and 1 tablespoon garlic pepper; toss to coat. Season with salt and pepper to taste. Spread in a single layer in a large shallow baking dish. Bake, uncovered, 40 minutes.
- Using same large bowl combine mushrooms and remaining olive oil and garlic pepper; toss to coat. Season with salt and pepper to taste. Remove baking pan from oven. Add mushroom mixture; toss to combine. Bake 15 minutes more or until vegetables are tender. Let stand 5 minutes before serving.
Nutritional Information
Serving Size
1
Per Serving
Calories 161, Calories Fat 102, Total Fat 11g, Saturated Fat 1g, Cholesterol 0mg, Sodium 325mg, Carbohydrate 12g, Protein 2g
Serving Size | 1 |
Calories | 161 |
Calories Fat | 102 |
Calories (fat) extra | 63 |
Total Fat | 11g |
Total Fat (extra) | 18 |
Saturated Fat | 1g |
Saturated Fat (extra) | 9 |
Cholesterol | 0mg |
Sodium | 325mg |
Sodium (extra) | 14 |
Potassium | 287mg |
Carbohydrate | 12g |
Carbohydrate (extra) | 4 |
Fiber | 3g |
Fiber (extra) | 13 |
Sugars | 7g |
Protein | 2g |
Omega3 | 0g |
Vitamin A | 11628IU |
Vitamin A (extra) | 233 |
Vitamin C | 581mg |
Vitamin C (extra) | 969 |
Iron | 0mg |
Iron (extra) | 3 |