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Roasted Vegetables

Roasted Vegetables Recipe

  • 1 pound asparagus
  • 1 head radicchio
  • 4 heads Belgian endive
  • 4 small tomatoes
  • 2 small zucchini
  • 2 small eggplants
  • 2 bulbs fennel, stalks and fronds removed
  • 2 whole heads garlic
  • 2 medium-sized or large leeks
  • Extra virgin olive oil for brushing on vegetables, basting, and drizzling
  • Sea salt
  • Freshly milled black pepper
  • Chopped fresh Italian parsley for sprinkling on vegetables (optional)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 185kcal (9%)
Total Fat 6g (10%)
Saturated Fat 1g (5%)
Cholesterol 0mg (0%)
Total Carbohydrate 30g
Dietary Fiber 16g
Sugars 7g
Protein 8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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