Roasted Veggies

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Roasted Veggies

Course: Side/App
Keyword: dairy-free, gluten-free, grain-free, vegan, vegetarian
Calorie: Under 100
Servings: 4
Calories: 93kcal


  • 2 Carrot (medium, chopped)
  • 2 Zucchini (medium, chopped)
  • 2 cups Mushrooms (chopped)
  • 2 cups Green Beans (trimmed)
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tbsps Balsamic Vinegar
  • 1 tsp Oregano (dried)
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper


  • Preheat the oven to 375ºF (191ºC) and line a baking sheet with parchment paper.
  • Arrange the chopped veggies on the baking sheet. Drizzle with oil, vinegar, oregano, salt and pepper. Toss until everything is well coated.
  • Roast in the oven for 25 to 30 minutes, or until very tender, stirring once about halfway through.
  • Remove from oven and transfer to a bowl. Enjoy!


  • Leftovers

    Keeps well in the fridge up to 3 days. Reheat in a skillet or the oven.
  • No Mushrooms

    Swap in bell peppers or broccoli instead.
  • Even Cooking

    Chop your vegetables to be approximately the same size to ensure even cooking.


Serving: 4g | Calories: 93kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Cholesterol: 0mg | Sodium: 331mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5642IU | Vitamin C: 26mg | Calcium: 53mg | Iron: 1mg

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