Roasted Vegetables

10 Reviews
ADD YOUR REVIEW
Prep Time
30 Mins
Stand Time
30 Mins
Bake Time
30 Mins
Yield
Makes 8 servings
By Janet Gaffney, Mount Pleasant, South Carolina
October 2008
RECIPE BY Southern Living

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

Nutritional Information

  • Calories 109
  • Caloriesfromfat 0.0%
  • Fat 7.2g
  • Satfat 1g
  • Monofat 5.4g
  • Polyfat 0.7g
  • Protein 1.4g
  • Carbohydrate 10.7g
  • Fiber 3.4g
  • Cholesterol 0.0mg
  • Iron 0.4mg
  • Sodium 83mg
  • Calcium 20mg

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 4

Note: Nutritional analysis does not include salt to taste.

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Ratings & Reviews

jmcclintock's Review

FluteLoverAndy
October 31, 2013
N/A

karimloomaryam's Review

DiBowers
April 03, 2013
perfect

4131951's Review

kathiguam
March 28, 2013
Great recipe! My family loves roasted vegetables. Almost any fresh vegetable works well. I tried whole green beans, onions, red, yellow & green bell peppers. After cutting up the onion and peppers, I placed everything in a large plastic food storage bag and added the olive oil, crushed basil, salt & pepper to the bag & mixed it up to coat evenly. Then I placed it in the refrigerator until ready to roast. Even those who don't care very much for vegetables gave raving reviews!

FluteLoverAndy's Review

4131951
May 24, 2012
Easy, fast, healthy, yummy!

DiBowers's Review

jmcclintock
May 14, 2012
N/A

kathiguam's Review

incremona
May 20, 2011
I've been making my version of this for a long time now (same technique, a couple of different vegetables). Very adaptable, great for those excess vegetables needing to be used up. Easy and fun to experiment with different Italian herbs & hot pepper. I frequently toss in chicken pieces to the mixture. This is a wonderful side or main dish. In the morning, I serve left-overs as a side with eggs.

incremona's Review

Lucrecia
December 30, 2009
This is the BEST side dish recipe I have come across in a long time. I did not use the eggplant. I also used green and yellow bell peppers as well as the red bell peppers. Easy, quick, delicious and nutritious. This is great for a weeknight but absolutely company worthy. I have shared this recipe with many of my friends. Love it!

Lucrecia's Review

cenlatiger
April 01, 2009
This combination of vegetables and herbs is delicious! This has me wanting to put out a veggies and herb garden for sure with these specific vegetables for planting. This recipe is a keeper for sure. Thanks

MrsDawg's Review

MrsDawg
December 24, 2008
Left out the beets, but otherwise a great side dish. Helathy and tasty.

cenlatiger's Review

karimloomaryam
November 20, 2008
Delicious!! Really really good. There's plenty of sweetness that even the picky children might like it and oh so many wonderful flavors - your grown-up tastebuds will love. This recipe is a new staple in my Thanksgiving menu.