Roasted Mediterranean Vegetables
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Roasted Mediterranean Vegetables calories by ingredient
Introduction
Adapted from a Simple Living (June 2011) recipe (Grilled Mediterranean Vegetables).I didn't have all the ingredients, so adapted it to use what I had. I also added some oregano and balsamic vinegar because I liked the flavour. And because it was raining I roasted them in the oven instead of cooking them on the grill. Adapted from a Simple Living (June 2011) recipe (Grilled Mediterranean Vegetables).
I didn't have all the ingredients, so adapted it to use what I had. I also added some oregano and balsamic vinegar because I liked the flavour. And because it was raining I roasted them in the oven instead of cooking them on the grill.
Number of Servings: 8
Ingredients
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5 Zucchini - sliced into thick slices
1 Eggplant - cut into chunks
1 pint of cherry tomatoes
2 red onions - cut into chunks
2 red peppers - seeded and cut into chunks
1 tbsp dried oregano
1/4 cup olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste
Directions
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.
Member Ratings For This Recipe
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