Roasted Vegetables Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Janet Gaffney, Mount Pleasant, South Carolina
Serve an easy side dish of roasted vegetables. The vibrant colors of the vegetables brighten any dinner plate.
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
Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.
Preheat oven to 400 °. Toss together eggplant and remaining ingredients, and arrange in a single layer in 2 aluminum foil-lined jelly-roll pans.
Bake at 400 ° for 30 minutes or until vegetables are tender and golden brown. Season with salt to taste.
Note: Nutritional analysis does not include salt to taste.
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