Balsamic Roasted Vegetables
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Print Recipe
Print Recipe |
Oven-roasted eggplant, squash, potato, bell pepper, tomato and mushrooms tossed in balsamic vinaigrette.
| Servings |
| 81/2 cup servings |
| Servings |
| 81/2 cup servings |
Ingredients
- 1 medium eggplant trimmed and diced 1/2"
- 1/2 red onion trimmed and diced 1/2"
- 1 small yellow squash trimmed and diced 1/2"
- 1 small zucchini squash trimmed and diced 1/2"
- 1/2 cup small red potatoes washed and diced 1/2"
- 1/2 cup mushrooms trimmed and cut into quarters
- 1/2 red pepper seeded and diced 1/2"
- 2-3 plum tomatoes cored and diced 1/2"
- 1 small carrot peeled and diced 1/2"
- 1/3 cup balsamic vinaigrette salad dressing
- 2 Tbsp fresh basil leaves thinly sliced
Servings: 1/2 cup servings
Units:
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Ingredients
Servings: 1/2 cup servings
Units:
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Instructions
- Preheat oven to 375 F.
- Combine all ingredients. Toss to coat.
- On sheet pan(s) coated with cooking spray, spread vegetable mixture in single layer.
- Roast until vegetables are tender, 25-40 minutes. Serve hot.
Nutrition Facts
| Calories | 50kcal |
| Total FatSaturated FatTrans Fat | 2g0g0g |
| Cholesterol | 0mg |
| Sodium | 75mg |
| Total CarbDietary FiberSugars | 9g1g4g |
| Protein | 1g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.