Servings 8 Serving Count
Ingredients 12 Count
Nutrition 84 Calories
Total Time 60 Minutes

Roasted Vegetables


2 tablespoons Soy Sauce

2 tablespoons Canola Oil

2 tablespoons Rice Vinegar

2 teaspoons Sugar

½ teaspoon Garlic Powder

1 cup Mushrooms, sliced 

1 medium Zucchini

1 medium Yellow Squash

1 medium Red Bell Pepper

3-4 large Carrots

1 medium Onion

½ pound Tofu, firm


Preheat oven to 425 degrees.

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

Cut vegetables and tofu into 1 inch pieces and combine in shallow roasting pan. Toss vegetables 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, if desired.


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