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Mixed Roasted Vegetables
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-
Prep
25
min
-
Total
1
hr
10
min
-
Servings
8
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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
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Grated Parmesan cheese, if desired
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Steps
-
1
Heat oven to 350°F.
-
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.
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-
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!
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 90
- Calories from Fat
- 55
- Total Fat
- 6 g
- Cholesterol
- 0mg
- Sodium
- 150 mg
- Potassium
- 500 mg
- Total Carbohydrate
- 11 g
- Protein
- 2 g
- 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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