Recipe: Roasted Vegetables
Author: 
Recipe type: Side dish
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 10 to 11 (3/4 cup) servings
 
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
Instructions
  1. Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.
  2. Preheat oven to 400°.
  3. Toss together eggplant and remaining ingredients, and arrange in a single layer in a large aluminum foil-lined roasting pan or baking pan.
  4. Bake at 400° for 30 minutes or until vegetables are tender and golden brown. Season with salt to taste.
Nutrition Information
Serving size: ¾ cup Calories: 82 Fat: 5.4 grams Carbohydrates: 8 grams Sodium: 62 milligrams Fiber: 2.6 grams Protein: 1 gram
Recipe by My Southern Health at http://www.mysouthernhealth.com/roasted-vegetables/