Rating: 5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 9

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

Janet Gaffney, Mount Pleasant, South Carolina
Recipe by Southern Living October 2008

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
stand:
30 mins
bake:
30 mins
total:
1 hr 30 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

Nutrition Facts

109 calories; calories from fat 0%; fat 7.2g; saturated fat 1g; mono fat 5.4g; poly fat 0.7g; protein 1.4g; carbohydrates 10.7g; fiber 3.4g; cholesterol 0mg; iron 0.4mg; sodium 83mg; calcium 20mg.
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