Roasted Eggplant, Squash, Onion, and Peppers

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Roasted Eggplant, Squash, Onion, and Peppers calories by ingredient
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Introduction

A good side for your choice of entree A good side for your choice of entree
Number of Servings: 8

Ingredients

    1 cup, cubes Eggplant, fresh
    1 cup, chopped Zucchini
    1 cup Squash - Yellow Crookneck, chopped
    1/2 cup bell pepper, red, sweet, raw, cut into large pieces
    1 red onion, cut into quarters
    3 tbsp Extra Virgin Olive Oil
    1/2 tsp Salt
    1/2 tsp Pepper, black

Directions

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.

TAGS:  Vegetarian Meals |

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