Balsamic Roasted Veggies

Name: Balsamic Roasted Veggies
Yield: 4 servings
Ingredients: 2 Tbs balsamic vinegar; 1 tsp Dijon mustard; 1/2 cup olive oil; 3 garlic cloves , pressed; fresh thyme; fresh basil; about 10-12 cups cut up veggies (red onion, peppers, eggplant, squash, zucchini, fennel, etc)

Vegan Vegetarian

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Ingredients

2 Tbs balsamic vinegar ⓘ
1 tsp Dijon mustard ⓘ
1/2 cup olive oil ⓘ
3 garlic cloves , pressed ⓘ
fresh thyme ⓘ
fresh basil ⓘ
about 10-12 cups cut up veggies (red onion, peppers, eggplant, squash, zucchini, fennel, etc) ⓘ

Instructions

Whisk vinegar and mustard, gradually whisk in oil. Stir in garlic, thyme and basil.Season with salt and pepper.
Preheat oven to 450 F. Toss veggies with dressing to coat. Roast until brown around edges (abt 35-40 min).

Nutrition & Diet Analysis (per serving)

431 kcal 22% DV

Protein Fat Carbs

Macronutrients

Protein 10.3g 21% DV

Total Fat 30.7g 39% DV

Carbs 36.2g 13% DV

Fiber 14.5g 52% DV

Sugar 6.5g 13% DV

Electrolytes

Sodium 227.5mg 10% DV

Potassium 940.8mg 20% DV

Vitamins & Minerals

Vitamin A 203.8mcg 23% DV

Vitamin C 48.5mg 54% DV

Vitamin D 0.1mcg

Calcium 710.3mg 55% DV

Iron 28.2mg 100% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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