Name: Baked Vegetables in Rosemary, Thyme & Olive Oil
Ingredients: 0.2 tsp ground ginger, pinch on summer squash; 1 dash ground pepper; 1 1/2 tsps rosemary; 0.3 tsp leaves tarragon, pinch; 1 tsp leaves thyme; 1 dash sea salt; 1 tbsp olive oil; 8 spears broccoli; 1 head small cauliflower; 6 cloves garlic cloves; 6 medium whole mushrooms; 1 cup sliced summer squash; 1 5" long sweet potato, cut into long slices

Ingredients

0.2 tsp ground ginger, pinch on summer squash

1 dash ground pepper

1 1/2 tsps rosemary

0.3 tsp leaves tarragon, pinch

1 head small cauliflower

6 cloves garlic cloves

6 medium whole mushrooms

1 cup sliced summer squash

1 5" long sweet potato, cut into long slices

Directions

1.	Spray sheet or tray with cooking oil like Pam, then dribble a few drops of olive oil on top.
2.	Slice vegetables to your liking, then lay flat on tray(s).
3.	Bring on the spices.
4.	Bake at 375 °F (190 °C) for 10 minutes, turn over, bake another 10 minutes.
5.	Eat and enjoy!

Nutrition summary

There are 117 calories in 1 serving of Baked Vegetables in Rosemary, Thyme & Olive Oil.

Calorie split: 28% fat, 57% carbs, 16% protein.

Nutrition Facts

Serving Size

1 serving

Amount Per Serving

Calories

117

% Daily Values*

Total Fat

3.98g

5%

Saturated Fat

0.594g

3%

Trans Fat

-

Polyunsaturated Fat

0.552g

Monounsaturated Fat

2.501g

Cholesterol

0mg

0%

Sodium

100mg

4%

Total Carbohydrate

18.4g

7%

Dietary Fiber

5.5g

20%

Sugars

4.5g

Protein

5.06g

Vitamin D

0mcg

3%

Calcium

80mg

6%

Iron

1.8mg

10%

Potassium

688mg

15%

Vitamin A

254mcg

28%

Vitamin C

92mg

102%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.