Baked Garden Vegetables Recipe


Difficulty LevelEasyHealth IndexHealthy++
VegetarianMain Ingredient
Interest Group


 Carrots1 Cup (16 tbs), cut into fine matchsticks
 Cauliflower/1 small cauliflower, cut into 1/2-inch florets2 Cup (32 tbs), cut into 1/4-inch slices
 Frozen fordhook lima beans1 Cup (16 tbs) (1 Package)
 Zucchini2 Large, quartered and cut into 1-inch cubes
 Cabbage/Bok choy greens2 Cup (32 tbs), coarsely chopped
 Butter1⁄4 Cup (4 tbs)
 Parsley3 Tablespoon, minced
 Spike/Salt free seasoning1⁄4 Teaspoon
 Sea salt1⁄2 Teaspoon
 Ground black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 806 Calories from Fat 421

% Daily Value*

Total Fat 48 g73.8%

Saturated Fat 29.4 g146.9%

Trans Fat 0 g

Cholesterol 121 mg

Sodium 1113.2 mg46.4%

Total Carbohydrates 82 g27.3%

Dietary Fiber 27.7 g110.8%

Sugars 25.1 g

Protein 25 g49.4%

Vitamin A 558.6% Vitamin C 521.4%

Calcium 32.3% Iron 50.1%

*Based on a 2000 Calorie diet


GETTING READY 1) Preheat the oven at 325 degrees. 2) In a heavy over-proof dish, without buttering it, place all the vegetables. MAKING 3) Season the veggies with spike, salt, parsley and pepper. 4) Cover the over-proof dish. FINALIZING 5) Place the dish into oven for minumun 35-40 minutes or until vegetables turn tender. SERVING 6) Toss extra butter to the vegatables at the time of serving. 7) Serve the veggies with salad. 8) You may also add this mixture to salad to make a nice spring garden salad for main course.