Seasonal roasted VegetablesSubmitted by: MYRNA929
With this recipe the measures are a bit loose. You can use whatever vegetable you have available.
1 eggplant (cubed)
1 zucchinni (cubed) (can be sliced if you slice the eggplant about .5 thick)
1 yellow squash
2 onions (quartered) medium or small (your choice)
1 Green Pepper chopped approx. same size as eggplant
***You can add red bell pepper (did have any at the time) as well.
1 tbsp Olive oil
2 tbsp All purpose seasoning (I use Tone's)
1-2 Tbsp Bragg All Purpose Soy seasoning
**The measurements for the seasonings and oil are approximate based on how many vegetables you have so mix the seasonings and Braggs in a separate bowl and taste before coating and adjust accordingly. Add oil last and see if 1 tbsp is enough to coat everything, if not adjust accordingly.
It makes 6 (1 cup) servings
Number of Servings: 6
Recipe submitted by SparkPeople user MYRNA929.