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Roasted Vegetables





Yields
Makes 6 to 8 servings

Roasted vegetables are an easy and healthy side dish that you can pop in the oven while preparing the rest of the meal.  Mix and match your favorite in-season veggies for a side you can enjoy all year round.

Roasted Vegetables




James Carrier
 1 eggplant (1 lb.)
 2 pounds crookneck or pattypan squash
 3 red bell peppers (8 oz. each)
 2 fresh rosemary sprigs (5 in. each) or 1 teaspoon dried rosemary
 2 pounds red thin-skinned potatoes (2 in. wide)
 1/3 cup olive oil
  About 1/2 teaspoon salt
  About 1/4 teaspoon pepper
Step 1
1

Rinse eggplant, squash, bell peppers, and rosemary sprigs. Scrub potatoes. Trim and discard ends of eggplant and squash. Stem and seed bell peppers. Cut eggplant, squash, and bell peppers into 1 1/2-inch chunks and potatoes into halves. Combine vegetables, rosemary, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in an 11- by 17-inch roasting pan (2 to 2 1/2 in. deep); mix well.

Step 2
2

Bake in a 400º regular or convection oven, stirring occasionally, until potatoes are browned and tender when pierced, about 1 hour. Mound on a large platter. Add more salt and pepper to taste. Serve warm or at room temperature.

Nutrition Facts

Servings Makes 6 to 8 servings


Amount Per Serving
Calories 223Calories from Fat 39
% Daily Value *
Total Fat 9.6g15%

Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 159mg7%
Total Carbohydrate 32g11%

Dietary Fiber 5g20%
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.