Seasonal roasted Vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 65.7
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 344.0 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 2.8 g
  • Protein: 2.0 g

View full nutritional breakdown of Seasonal roasted Vegetables calories by ingredient
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Number of Servings: 6


    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 tomatoes
    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


Once all vegetables are cut, coat with Olive oil, and seasonings, spread on a shallow pan and roast at 350 about 1 hour. Check a few times and turn vegetables. Enjoy as a side dish with rice, couscous etc.
**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.

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