Rainbow Roasted Vegetables

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

Directions:

  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 baking pans.
  3. Bake at 400° for 30 minutes or until vegetables are tender and golden brown. Season with salt to taste.
  4. Note: Nutritional analysis does not include salt to taste.

Yields: 8 servings

Nutrition Information per Serving:
Calories: 109
Total Fat: 7.2g
Protein: 1.4g
Carbohydrate: 10.7g
Sodium: 83mg

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