Vegetable Medley

This is another recipe from my aunt, an adamant vegetable lover like myself. Use whichever vegetables you desire and modify this recipe anyway you like; however potatoes take a much longer to cook and eggplant is very soggy (I usually leave out the eggplant).

Ingredients:

2 Zucchini , green and yellow

3 Peppers, green, red, and yellow

2 large Red onion, sliced (or sweet onion)

1 Eggplant - cubed

2 lb. Asparagus - chopping into 2" pieces

2 heads Broccoli

1/2 lb. Carrots - use whole baby carrots or chop large carrots

1/2 lb. String beans

1/2 head Cauliflower 

1/4 c. Olive Oil

Salt and Pepper

1. Chunk vegetables and toss with olive oil, salt, and pepper. I like to mix everything in together in a bag.

2. Put in greased pan and bake 450 degrees for 20 minutes, stirring once or twice.

Nutrition Information: (oil is included in the recipe nutrient analysis)

8 servings (Approximately 2 c.)

Calories: 164 kcals

Protein: 5.3 g

Fat: 7.2 g

CHO: 22 g