Roasted Summer Veggies

1. Wash zucchini, carrots and potatoes,leaving stems and skins intact, dry well.

2. Arrange on greased grill or place in shallow foil baking dish. (Alternatively, arrange in shallow baking dish).

3. Brush with oil and sprinkle with salt.

4. Cook over medium hot coals or on medium setting or bake in 375°F oven for about 30 minutes or until veggies are slightly browned and shriveled.

5. Garnish with parsley, if using.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	108 g
Energy	954.72 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8219 g
Calcium, Ca	1.08 mg
Fatty acids, total saturated 22:0	0.1393 g
Tocopherol, beta	0.1188 mg
Fatty acids, total saturated 20:1	0.3359 g
Sodium, Na	2.16 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3554 g
Total lipid (fat)	108 g
Fatty acids, total saturated 16:0	12.1932 g
Choline, total	0.324 mg
Fatty acids, total saturated 18:0	2.1092 g
Fatty acids, total saturated 18:1 undifferentiated	76.9705 g
Betaine	0.108 mg
Iron, Fe	0.6048 mg
Tocopherol, gamma	0.8964 mg
Fatty acids, total saturated 18:2 undifferentiated	10.543 g
Fatty acids, total polyunsaturated	11.3648 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Phytosterols	238.68 mg
Fatty acids, total saturated 20:0	0.4471 g
Vitamin K (phylloquinone)	65.016 g
Fatty acids, total saturated	14.9126 g
Fatty acids, total monounsaturated	78.7979 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Vitamin E (alpha-tocopherol)	15.498 mg
Potassium, K	1.08 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	2 tablespoons	0	0	0
Olive oil	0.5 cup	954.72	0	108
Zucchini	6	0	0	0
new potato	8	0	0	0
baby carrot	8	0	0	0
italian parsley	0	0	0	0