Your favorite fresh veggies are roasted to tender sweetness with the help of an Italian herb-seasoned marinade.
Mixed Roasted Vegetables
- Prep Time 25 min
- Total 1 hr 10 min
- Servings 8
- Ingredients 14
Ingredients
- 1 medium eggplant, cut into 2-inch chunks (1 1/2 pounds)
- 1 medium green bell pepper, cut into 1-inch pieces
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium onion, cut into 8 wedges and separated into pieces
- 2 medium zucchini, cut into 1-inch pieces
- 1/2 pound whole fresh mushroom
- 1/3 cup chopped fresh basil leaves or 2 tablespoons dried basil leaves
- 3 tablespoons olive or vegetable oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium tomato, seeded and cut into 2-inch pieces
- Grated Parmesan cheese, if desired
Instructions
-
Step1Heat oven to 350°F.
-
Step2Place eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart casserole. Sprinkle evenly with basil.
-
Step3Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables.
-
Step4Bake uncovered 30 minutes. Add tomato; toss to coat. Bake uncovered about 15 minutes longer or until vegetables are tender. Serve with cheese.
Nutrition
90
Calories
6 g
Total Fat
2 g
Protein
11 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 90
- Calories from Fat
- 55
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Cholesterol
- 0mg
- Sodium
- 150 mg
- Potassium
- 500 mg
- Total Carbohydrate
- 11 g
- Dietary Fiber
- 4 g
- Protein
- 2 g
% Daily Value*:
- Vitamin A
- 28%
- 28%
- Vitamin C
- 42%
- 42%
- Calcium
- 2%
- 2%
- Iron
- 6%
- 6%
Exchanges:
2 Vegetable; 1 Fat;Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved