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Roasted Vegetables

Roasted vegetables

Roasted Vegetables made tender and tasty by roasting in rice vinegar with garlic and soy sauce and served with rice or noodles. To ease up on sodium, might we recommend trying a lower sodium soy sauce?


2 tablespoons soy sauce
2 tablespoons canola oil
2 tablespoons rice vinegar
2 teaspoons sugar
1/2 teaspoon garlic powder
1 cup sliced mushrooms
1 medium zucchini
1 medium yellow squash
1 red bell pepper
3 to 4 carrots
1 onion
1/2 pound tofu
Rice or noodles


Preheat oven to 425 degrees.

Combine soy sauce, oil, rice vinegar, sugar, and garlic powder in small bowl; mix well.

Cut vegetables and tofu into 1 inch pieces and combine in shallow roasting pan. Toss with soy sauce mixture to coat well.

Roast vegetables 30 minutes or until browned and tender; stir while cooking.

Serve over hot rice or noodles.

Nutrition Information

Recipe makes 4 servings.

Did You Know?

Vegetables are packed with soluble as well as insoluble dietary fiber known as non-starch polysaccharides (NSP). These substances absorb excess water in the colon, retain a good amount of moisture in the fecal matter, and help its smooth passage out of the body.

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