Baked Autumn Veggighetti

Baked Autumn Veggighetti

Francine Lizotte, Club Foody

"Quick and healthy meal or side dish. It is a nice way to use fresh produce."
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35 m servings 268 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
  2. Place carrots, zucchini, and sweet potato in a large bowl; stir in olive oil, butter, lemon juice, and lemon zest until combined; season with salt and pepper. Pour vegetable mixture into prepared baking dish.
  3. Bake in the preheated oven 10 minutes; toss mixture again. Continue baking until vegetables are tender, about 10 minutes more. Transfer vegetables to individual serving bowls; sprinkle with parsley.


Read all reviews 3
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Delicious! I left out the butter. Thank you for the recipe.

We enjoyed this and the color was lovely. My one sweet potato was bad so had to make a last minute substitution of a small butternut squash -- it probably would be 5 stars with a sweet potato. I...

Delicious! Both my husband & I loved it.

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