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Mixed Roasted Vegetables

Your favorite fresh veggies are roasted to tender sweetness with the help of an Italian herb-seasoned marinade.

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( 9 Ratings)

9 Ratings

5 Stars 67%

4 Stars 33%

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Member Reviews ( 4 )

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Prep Time 25 min
Total Time 1 hr 10 min
Servings 8

Ingredients

1: medium eggplant, cut into 2-inch chunks (1 1/2 pounds)

1: medium green bell pepper, cut into 1-inch pieces

1: medium red bell pepper, cut into 1-inch pieces

1: medium onion, cut into 8 wedges and separated into pieces

2: medium zucchini, cut into 1-inch pieces

1/2: pound whole fresh mushroom

1/3: cup chopped fresh basil leaves or 2 tablespoons dried basil leaves

3: tablespoons olive or vegetable oil

2: tablespoons red wine vinegar

1: teaspoon dried oregano leaves

1/2: teaspoon salt

1/4: teaspoon pepper

1: medium tomato, seeded and cut into 2-inch pieces

: Grated Parmesan cheese, if desired

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Directions

1 Heat oven to 350ºF.
2 Place eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart casserole. Sprinkle evenly with basil.
3 Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables.
4 Bake uncovered 30 minutes. Add tomato; toss to coat. Bake uncovered about 15 minutes longer or until vegetables are tender. Serve with cheese.

EXPERT TIPS

Expert Tips

This also makes a tasty meatless main dish; just toss roasted vegetables with 8 ounces of cooked pasta.

Sprinkle leftover veggies on a sauce-topped pizza crust. Top with shredded mozzarella cheese, and bake until the cheese melts. Yum!

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 90
Calories from Fat: 55 ),

% Daily Value

Total Fat: 6 g; 6 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 0mg; 0%;
Sodium: 150 mg; 150 %;
Total Carbohydrate: 11 g; 11 %
(Dietary Fiber 4 g 4 % ),
Protein: 2 g; 2 %

% Daily Value*:

Vitamin A: 28%;
Vitamin C: 42%;
Calcium: 2%;
Iron: 6%;

Exchanges:

2 Vegetable; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 3/20/2013 2:49:22 PM REPORT ABUSE beccaboo said:

Rating:

Tried this recipe before I put it on the Easter Menu... YUMMY!!! This is awesome, very easy, great flavor and I can't wait to serve it for our Easter gathering!! Thanks!

This reply was: Helpful Inspiring

Posted 1/27/2013 9:06:24 AM REPORT ABUSE CAllshouse said:

Rating:

This is now my go-to method for roasting mixed veggies. It's an excellent way to use up any fresh vegetables you may have left in your fridge - throw them all in! I make mine without the vinegar for a more hearty, less acrid taste, and sometimes throw a little garlic powder in too. A+!

This reply was: Helpful Inspiring