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.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

223 calories; calories from fat 39%; protein 4.3g; fat 9.6g; saturated fat 1.3g; carbohydrates 32g; fiber 5g; sodium 159mg.
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