Roasted Mediterranean Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 Zucchini - sliced into thick slices 1 Eggplant - cut into chunks 1 pint of cherry tomatoes 2 red onions - cut into chunks2 red peppers - seeded and cut into chunks 1 tbsp dried oregano1/4 cup olive oil1 tbsp balsamic vinegarSalt and pepper to taste
Heat the oven to 200C/400F
Toss al the vegetables together with the oregano, olive oil, balsamic vinegar and salt and pepper.
Spread on a large rimmed baking sheet and roast in the oven until tender and caramelized.
I served these with couscous and a chickpea and raisin salad.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user CHOOKIECHICK.
Toss al the vegetables together with the oregano, olive oil, balsamic vinegar and salt and pepper.
Spread on a large rimmed baking sheet and roast in the oven until tender and caramelized.
I served these with couscous and a chickpea and raisin salad.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user CHOOKIECHICK.
Nutritional Info Amount Per Serving
- Calories: 119.1
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 5.0 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 4.3 g
- Protein: 2.4 g
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