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Servings: 1
28 g protein
74 g carbs
28 g fat
620 kcal

Instructions

  • Preheat the oven to 400 degree Fahrenheit.
  • Wash peel and cut all the vegetables thoroughly.
  • Prepare the dressing by adding red wine vinegar, salt and black pepper.
  • Drizzle the dressing on vegetables and mix well.
  • Arrange all the vegetables on the baking tray and roast for 10 minutes.
  • Remove from the oven and turn all the vegetables, roast again for 10-15 minutes or until the edges are brown and vegetables are tender.
  • Remove from the oven, arrange on a big platter, serve with Greek yogurt and thyme dip.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 620 kcal

Calories from Fat 252


% Daily Values*


Total Fat 28 g

40%


Saturated Fat 4.13 g

17.21%



Polyunsaturated Fat 3.53 g



Monounsaturated Fat 17.78 g



Cholesterol 9 mg

3.6%



Sodium 169 mg

7.35%



Potassium 1894 mg



Total Carbohydrate 74 g

23.87%


Dietary Fiber 17.24 g

53.88%



Sugars 16.23 g

18.03%



Protein 28 g


Vitamin A 124.78%

Vitamin C 77.5%


Calcium 30.3%

Iron 30.77%


* Nutritional Values are estimated and may vary

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