Roasted Veggies


Roasted Veggies

Servings 4
Cook Time 40 minutes


  • 2 Carrots (medium, chopped)
  • 2 Zucchini's (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)
  • ½ tsp Sea Salt
  • ¼ 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.
Fat 4g
Saturated 1g
Trans 0g
Polyunsaturated 1g
Monounsaturated 2g
Carbs 13g
Fiber 4g
Sugar 8g
Protein 4g
Cholesterol 0mg
Sodium 331mg
Potassium 626mg
Vitamin A 5642IU
Vitamin C 26mg
Calcium 53mg
Iron 1mg
Vitamin D 3IU
Vitamin E 1mg
Vitamin K 34μg
Thiamine 0.1mg
Riboflavin 0.4mg
Niacin 3mg
Vitamin B6 0.3mg
Folate 55μg
Vitamin B12 0μg
Phosphorous 110mg
Magnesium 40mg
Zinc 1mg
Selenium 5μg
Calories: 93kcal
Course: Side Dish
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