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Mixed Roasted Vegetables

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By Betty Crocker Kitchens
Updated May 6, 2005
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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
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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

  • Step 
    1
    Heat oven to 350°F.
  • Step 
    2
    Place eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart casserole. Sprinkle evenly with basil.
  • Step 
    3
    Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables.
  • Step 
    4
    Bake 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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