Roasted Eggplant, Squash, Onion, and Peppers
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
Introduction
A good side for your choice of entree A good side for your choice of entreeNumber 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.
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.