Roasted Vegetables Recipe

rosted vegetables

  • Eggplants, like many other vegetables, aregreat sources for dietary fiber, a necessary element in any balanced diet. Fiber is essential for gastrointestinal health while it also stimulates the secretion of gastric juices that facilitate absorption of nutrients and the processing of foods.
  • If you want a veggie that’s extremely versatile, look no further than zucchini. Whether eaten raw or cooked, there’s so many ways to enjoy it and still get a solid amount of a few vitamins and minerals you need. Zucchini contains significant quantities of potassium, folate, and vitamin A, all of which are important for general good health. Zucchini, when eaten regularly, can effectively lower your homocysteine levels.
  • One cup of butternut squash contains almost 7 grams of fiber, which can help prevent constipation and maintain a healthy digestive tract by supporting healthy bacteria in the gut.

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Roasted Vegetables Recipe
The perfect side dish to a meat or bean main course, our Roasted Vegetable recipe makes for a lovely dinner all by itself too! It is healthy, and you can tailor it to fit any vegetables that are in season. Be creative, and enjoy!
Votes: 1
Rating: 5
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Rate this recipe!
Healthy Diet for Acid Reflux Lunch/Dinner for Acid Reflux
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 small Red Onion Cut into wedges
  • 1 Eggplant Trimmed and cut into cubes
  • 2 Zucchini Trimmed and cut into chunks
  • 3 g Butternut Squash Peeled, deseeded and cut into small wedges
  • 2 Assorted Peppers Deseeded and cut into chunks
  • 1 tbsp Grass-Fed Butter Melted
  • Dash of Pepper
  • 1 tbsp Shredded fresh Basil
Healthy Diet for Acid Reflux Lunch/Dinner for Acid Reflux
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 small Red Onion Cut into wedges
  • 1 Eggplant Trimmed and cut into cubes
  • 2 Zucchini Trimmed and cut into chunks
  • 3 g Butternut Squash Peeled, deseeded and cut into small wedges
  • 2 Assorted Peppers Deseeded and cut into chunks
  • 1 tbsp Grass-Fed Butter Melted
  • Dash of Pepper
  • 1 tbsp Shredded fresh Basil
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 200C/400F
  2. Put all vegetables into a large roasting tin and then pour over the butter. Turn the vegetables until they are lightly coated in butter.
  3. Roast the vegetables for 30-40 minutes, or until softened but not mushy. Turn the vegetables occasionally while cooking.
  4. Remove the vegetables from the oven, season with pepper to taste and stir well.
  5. Scatter the shredded basil over the vegetables and serve divided between 4 warmed bowl while still warm.
Nutrition Facts
Roasted Vegetables Recipe
Amount Per Serving
Calories 60 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Cholesterol 8mg 3%
Sodium 5mg 0%
Potassium 259mg 7%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 1g 2%
Vitamin A 26%
Vitamin C 95%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

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