Roasted Eggplant, Squash, Onion, and Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup, cubes Eggplant, fresh 1 cup, chopped Zucchini 1 cup Squash - Yellow Crookneck, chopped1/2 cup bell pepper, red, sweet, raw, cut into large pieces1 red onion, cut into quarters 3 tbsp Extra Virgin Olive Oil 1/2 tsp Salt 1/2 tsp Pepper, black
Preheat oven to 425 degrees F.
Put chopped vegetables into a large roasting pan. Add oil, salt, and black pepper and toss to coat vegetables.
Roast for 20 - 25 minutes, until vegetables start to brown.
Serving Size: 1 cup
Number of Servings: 8
Recipe submitted by SparkPeople user DBEAU57.
Put chopped vegetables into a large roasting pan. Add oil, salt, and black pepper and toss to coat vegetables.
Roast for 20 - 25 minutes, until vegetables start to brown.
Serving Size: 1 cup
Number of Servings: 8
Recipe submitted by SparkPeople user DBEAU57.
Nutritional Info Amount Per Serving
- Calories: 67.1
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 146.9 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 1.1 g
- Protein: 0.5 g
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