Receta Balsamic Roasted Vegetable Recipe with Rosemary, Artichokes & Zucchini
Ingredientes
- 2 medium zucchini (about 1 pound), cut into 1-inch thick rounds
- 2 medium yellow squashes (about 1 pound), cut into 1-inch thick rounds
- 1 red bell pepper, cut into 1-inch pieces
- 1 large yellow onion, cut into 1-inch pieces, with root left intact
- 1 can (14 oz.) artichoke hearts (packed in water), cut in half
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup liquid from artichoke can
- 1/4 cup balsamic vinegar
- 1 tbsp canola oil
- 1 tbsp chopped fresh rosemary
View Full Recipe at Cookin' Canuck
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 1110g | |
Calories 422 | |
Calories from Fat 145 | 34% |
Total Fat 16.47g | 21% |
Saturated Fat 1.71g | 7% |
Trans Fat 0.06g | |
Cholesterol 0mg | 0% |
Sodium 1262mg | 53% |
Potassium 2608mg | 75% |
Total Carbs 62.83g | 17% |
Dietary Fiber 18.3g | 61% |
Sugars 34.47g | 23% |
Protein 13.44g | 22% |