Mixed Roasted Vegetables

Mixed Roasted Vegetables

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

Prep Time

25

Minutes

Total Time

1:10

Hr:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
This also makes a tasty meatless main dish; just toss roasted vegetables with 8 ounces of cooked pasta.
Planned-Overs
Sprinkle leftover veggies on a sauce-topped pizza crust. Top with shredded mozzarella cheese, and bake until the cheese melts. Yum!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 90
    • (Calories from Fat 55 ),
  • Total Fat 6 g
    • (Saturated Fat 1 g,),
  • Cholesterol 0mg;
  • Sodium 150 mg;
  • Total Carbohydrate 11 g
    • (Dietary Fiber 4 g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 2 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.