Mixed Roasted Vegetables

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

  • 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

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