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Vegetable Variety Pack

Vegetable Variety Pack

16 Ratings
16 Ratings
Recipe Image
MyPlate Kitchen
Makes: 5 servings
Total Cost: $$$$

Italian salad dressing brings flavor to this veggie dish that cooks in just half and hour in the oven. Pairs well with fish, chicken, or tofu.

Ingredients

  • 2 zucchini (medium, washed and sliced)
  • 2 yellow squash (medium, washed and sliced)
  • 4 potatoes (medium, scrubbed and sliced)
  • 1/2 onion (peeled and sliced)
  • 1/2 bell pepper (green or red, washed, seeded and sliced)
  • 1/4 cup Italian salad dressing (reduced calorie, fat free)

Directions

1. Preheat oven to 350°F.

2. Stir vegetables and dressing in large bowl.

3. Spread vegetables in the center sheet of aluminum foil. Bring together and seal to make packet.

4. Bake for 20-30 minutes.

Source: Maryland Food Supplement Nutrition Education program, 2009 Recipe Calendar

Nutrition Information

Serving Size: 3/4 cup (234g)
Nutrients Amount
Total Calories 169
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 149 mg
Carbohydrates 37 g
Dietary Fiber 6 g
Total Sugars 7 g
Added Sugars included 0 g
Protein 6 g
Vitamin D 0 mcg
Calcium 52 mg
Iron 2 mg
Potassium 1176 mg
N/A - data is not available
Nutrients Amount
Total Calories 169
Total Fat 1 g
Saturated Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Linoleic Acid 0 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 0 mg
Carbohydrates 37 g
Dietary Fiber 6 g
Total Sugars 7 g
Added Sugars included 0 g
Protein 6 g
Minerals
Calcium 52 mg
Potassium 1176 mg
Sodium 149 mg
Copper 291 mcg
Iron 2 mg
Magnesium 70 mg
Phosphorus 175 mg
Selenium 1 mcg
Zinc 1 mg
Vitamins
Vitamin A 18 mcg RAE
Vitamin B6 0.8 mg
Vitamin B12 0 mcg
Vitamin C 71 mg
Vitamin D 0 mcg
Vitamin E 0 mg
Vitamin K 10 mcg
Folate 73 mcg DFE
Thiamin 0.2 mg
Riboflavin 0.3 mg
Niacin 3 mg
Choline 35 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables 2 3/4 cups

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