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Mixed Roasted Vegetables

Mixed Roasted Vegetables

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Betty Crocker Kitchens

Updated May 6, 2005

Mixed Roasted Vegetables

Mixed Roasted Vegetables

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Prep Time 25 min
Total 1 hr 10 min
Servings 8
Ingredients 14

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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
Grated Parmesan cheese, if desired

Instructions

Step
1

Heat oven to 350°F.
Step
2

Place eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart casserole. Sprinkle evenly with basil.
Step
3

Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables.
Step
4

Bake uncovered 30 minutes. Add tomato; toss to coat. Bake uncovered about 15 minutes longer or until vegetables are tender. Serve with cheese.

Nutrition

90 Calories

6 g Total Fat

2 g Protein

11 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 90

Calories from Fat: 55

Total Fat: 6 g

Saturated Fat: 1 g

Cholesterol: 0mg

Sodium: 150 mg

Potassium: 500 mg

Total Carbohydrate: 11 g

Dietary Fiber: 4 g

Protein: 2 g

% 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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