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Mixed Roasted Vegetables

 9 Ratings
4 Comments
  • Prep Time 25 min
  • Total Time 1 hr 10 min
  • Servings 8

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

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

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

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!

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%
28%
Vitamin C
42%
42%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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