Recipes
April 4, 2018

Recipe: Roasted Vegetables

by Mixed roasted vegetables on a white plate

For a big batch of fresh, savory vegetables that go with almost any meal.

 

Vegetables accomplish so many things: They add satisfying bulk to a low-calorie diet. They pair with all kinds of protein, from grilled chicken to baked salmon — maybe even chop these roasted veggies smaller, and fold them into an omelet. Of course, they’re full of healthy antioxidants and fiber, nutrients you just can’t get easily from processed foods.

This recipe produces a large batch of savory cooked vegetables — enough to serve a crowd at dinner time, or store in the refrigerator to rewarm quickly in the microwave for another night’s side dish. Feel free to experiment with the veggies you prepare in this super-easy manner. If you’re not wild about eggplant, for example, try substituting cubed butternut squash or chopped summer squash in its place. Fresh thyme works well, too, instead of the rosemary. The technique of chopping veggies, tossing them in olive oil with seasonings, then roasting, is versatile and will work with many combinations of vegetables and herbs.

 

Fresh zucchini, eggplant, sweet potato and red pepper.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

Peeled, chopped fresh eggplant on a cutting board.

Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry. Preheat oven to 400°.

 

Chopped eggplant, onion, zucchini, red pepper and sweet potato, tossed on a baking pan for roasting.

Toss together eggplant and remaining ingredients, and arrange in a single layer in a large aluminum foil-lined roasting pan or baking pan.

 

Roasted zucchini, sweet potato, eggplant and peppers on a baking pan.

Bake at 400° for 30 minutes or until vegetables are tender and golden brown. Season with salt to taste.
Makes 10 to 11 (3/4 cup) servings.

 

Mixed roasted vegetables on a white plate.

 

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

 

Dinner, Weight Management

2 thoughts on “Recipe: Roasted Vegetables”

  1. Phil Bryan says:

    My wife and I have found a whole new outlet for eating healthy at home! Thank you VANDY! We are both your patients, but my wife especially has tons of food allergies. We use several of your recipes weekly! Thank you, Phil and Sarah Bryan of Murray KY.

    1. Maura Ammenheuser says:

      Phil, we are so glad these recipes help! Bon appetit!

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