Roasted Vegetables |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 10 minutes | 20-30 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 Spanish or red onion, sliced | 1 white or yellow onion, sliced | 4 zucchini, thickly sliced |
| 8 ounces baby corn | 1 eggplant, cut into chunks | 1 red bell pepper, cored and cut into large dice |
| 2 cloves garlic, thinly sliced | 4 tsps olive oil | salt and freshly ground black pepper |
| 2-3 tbsps chopped fresh mixed herbs | ||
| 1 | Place all the vegetables and garlic in a nonstick roasting pan and mix together. |
| 2 | Add the oil and seasoning and toss until the vegetables are lightly coated with oil. |
| 3 | Bake in a preheated oven at 425 F for 20 to 30 minutes, until just tender and tinged brown at the edges. Stir once or twice during cooking. |
| 4 | Sprinkle with the herbs and toss to mix. Serve hot or cold. |