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Roasted Vegetables

James Carrier
Yield Makes 6 to 8 servings
Roasted vegetables are an easy and healthy side dish that you can pop in the oven while preparing the rest of the meal.  Mix and match your favorite in-season veggies for a side you can enjoy all year round.


  • 1 eggplant (1 lb.)
  • 2 pounds crookneck or pattypan squash
  • 3 red bell peppers (8 oz. each)
  • 2 fresh rosemary sprigs (5 in. each) or 1 teaspoon dried rosemary
  • 2 pounds red thin-skinned potatoes (2 in. wide)
  • 1/3 cup olive oil
  • About 1/2 teaspoon salt
  • About 1/4 teaspoon pepper

Nutrition Information

  • calories 223
  • caloriesfromfat 39 %
  • protein 4.3 g
  • fat 9.6 g
  • satfat 1.3 g
  • carbohydrate 32 g
  • fiber 5 g
  • sodium 159 mg
  • cholesterol 0.0 mg

How to Make It

  1. Rinse eggplant, squash, bell peppers, and rosemary sprigs. Scrub potatoes. Trim and discard ends of eggplant and squash. Stem and seed bell peppers. Cut eggplant, squash, and bell peppers into 1 1/2-inch chunks and potatoes into halves. Combine vegetables, rosemary, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in an 11- by 17-inch roasting pan (2 to 2 1/2 in. deep); mix well.

  2. Bake in a 400º regular or convection oven, stirring occasionally, until potatoes are browned and tender when pierced, about 1 hour. Mound on a large platter. Add more salt and pepper to taste. Serve warm or at room temperature.