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Roasted Vegetables Recipe

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This recipe for Roasted Vegetables, by , is from Coach Tracy's Flexible Eating Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tracy Wellen


2 Yellow Zucchini
1-2 Green Zucchini
1 Bunch of Asparagus
1 Red Bell Pepper
1 Package fresh mushroom slices
1 package fresh broccoli cuts
Pam cooking spray
Garlic Salt
Parchment paper

You can use any fresh veggies for this, the macros listed are using these exact veggies, just be sure to track if you use something different. Roasting is a great way to add flavor !

Wash and Dice all veggies
Cover a large baking sheet with parchment paper, you may need two sheet pans
Spread veggies over pan or pans
Generously spray the veggies with cooking spray
Sprinkle with garlic salt. I go pretty heavy ,
Preheat oven to 425 Degrees

Cook for aprox 20-30 min. Check half way thru and flip or move veggies around to make sure none are burning.
Cook til desired Tenderness.

This should make 6 good sized servings,
Calories: 45
Total Fat: .05 Grams
Total Carbohydrates: 8.5 Grams
Total Fiber: 3.1 Grams
Total Protein: 3.8 Grams

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
My family loves when I roast Veggies, even my picky eaters! Use whatever veggies are in season!




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