Roasted Vegetables

Roasted Vegetables Recipe
Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Serve an easy side dish of roasted vegetables. The vibrant colors of the vegetables brighten any dinner plate.


Makes 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 30 Minutes
Stand: 30 Minutes
Bake: 30 Minutes

Nutritional 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


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


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.

Note: Nutritional analysis does not include salt to taste.

Janet Gaffney, Mount Pleasant, South Carolina,

Southern Living

October 2008
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