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Recipe Summary

Yield:
4 (1-cup) servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potato in a large bowl. Combine rosemary and next 4 ingredients; stir well. Pour one-third of oil mixture over potato; toss well.

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  • Place potato in one end of a large roasting pan coated with cooking spray. Bake at 450° for 8 minutes. Place red pepper in bowl; add half of remaining oil mixture. Toss well; place red pepper next to potato, and bake 5 minutes. Place eggplant and garlic in bowl; add remaining oil mixture, and toss well. Add to potato and red pepper, and bake 20 additional minutes or until vegetables are tender. Arrange vegetables on a serving platter. Serve immediately.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

155 calories; calories from fat 24%; fat 4.2g; saturated fat 0.5g; mono fat 0g; poly fat 0g; protein 4g; carbohydrates 27.5g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 160mg; calcium 0mg.
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