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Roasted Vegetables

Roasted Vegetables
Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Prep time 30 mins
Stand time 30 mins
Bake time 30 mins
Yield

Makes 8 servings

Serve an easy side dish of roasted vegetables. The vibrant colors of the vegetables brighten any dinner plate.

Ingredients

  • 1 medium eggplant, peeled and cubed
  • 1/4 teaspoon salt
  • 2 zucchini, sliced
  • 1 large sweet potato, peeled and sliced
  • 1 onion, peeled and cut into eighths
  • 1 red bell pepper, cut into 1-inch pieces
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1/4 teaspoon pepper

Nutrition Information

  • calories 109
  • caloriesfromfat 0.0 %
  • fat 7.2 g
  • satfat 1 g
  • monofat 5.4 g
  • polyfat 0.7 g
  • protein 1.4 g
  • carbohydrate 10.7 g
  • fiber 3.4 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 83 mg
  • calcium 20 mg

How to Make It

  1. Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.

  2. Preheat oven to 400°. Toss together eggplant and remaining ingredients, and arrange in a single layer in 2 aluminum foil-lined jelly-roll pans.

  3. Bake at 400° for 30 minutes or until vegetables are tender and golden brown. Season with salt to taste.

  4. Note: Nutritional analysis does not include salt to taste.