Roasted Vegetables

Ingredients
  • 1/2 Small eggplant
  • 1/3 tsp Sea salt
  • 1/2 Zucchini
  • 1/2 Yellow squash
  • 5 oz Cremini mushrooms
  • 2 Shallots
  • 1/2 Red bell pepper
  • 1/2 Green bell pepper
  • 1/2 Yellow bell pepper
  • 1/2 clove Garlic
  • 1 tbsp Extra virgin olive oil
  • 1/3 tsp Black pepper
  • 1 tbsp Balsamic vinegar
  • 1/2 cup Herb sprigs
Ingredients
  • 1/2 Small eggplant
  • 1/3 tsp Sea salt
  • 1/2 Zucchini
  • 1/2 Yellow squash
  • 5 oz Cremini mushrooms
  • 2 Shallots
  • 1/2 Red bell pepper
  • 1/2 Green bell pepper
  • 1/2 Yellow bell pepper
  • 1/2 clove Garlic
  • 1 tbsp Extra virgin olive oil
  • 1/3 tsp Black pepper
  • 1 tbsp Balsamic vinegar
  • 1/2 cup Herb sprigs
Instructions
  1. Preheat the oven to 425 .
  2. Cut eggplant, zucchini, yellow squash, shallots, red bell pepper, green bell pepper, and yellow bell pepper into 1-inch chunks.
  3. Place eggplant in a large bowl, lightly salt, and allow to sit for 10 minutes. Add remaining vegetables to the bowl. Toss with olive oil.
  4. Place vegetables on a baking sheet and sprinkle with salt and pepper. Roast for 20-30 minutes.
  5. Place on a serving platter. Add balsamic vinegar and fresh herbs as desired.
Recipe Notes

Try pairing with Oven-Roasted Chicken and Spanish Rice

Servings:5
Amount Per Serving:1 cup
Print Recipe
Nutrition Facts
Roasted Vegetables
Amount Per Serving
Calories 65 Calories from Fat 23
% Daily Value*
Total Fat 2.6g 4%
Sodium 105mg 4%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.