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Photo: Jennifer Davick; Styling: Lisa Powell Bailey Photo by: Photo: Jennifer Davick; Styling: Lisa Powell Bailey

Roasted Vegetables

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

Southern Living OCTOBER 2008

  • Yield: Makes 8 servings
  • Prep time: 30 Minutes
  • Stand: 30 Minutes
  • Bake: 30 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 109
  • Calories from fat: 0.0%
  • Fat: 7.2g
  • Saturated fat: 1g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 1.4g
  • Carbohydrate: 10.7g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 83mg
  • Calcium: 20mg
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Roasted Vegetables Recipe

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