Recipe Details
Ingredients
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1largeeggplant, cut into 1/2-inch cubes
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2zucchinis, cut into 1/2-inch slices
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2heirloom tomatoes, cut in wedges
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1white onion, cut into 1/2-inch-thick rounds
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1red bell pepper, cut into 1/2-inch strips
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4clovesgarlic
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2tablespoonsolive oil
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2tablespoonschopped fresh rosemary
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1teaspoonsalt
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½teaspoonground black pepper
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1tablespoonbalsamic vinegar
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated.
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Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until vegetables begin to caramelize; about 10 minutes. Drizzle with balsamic vinegar.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories164 | |
| % Daily Value * | |
| Total Fat 8g |
10% |
| Saturated Fat 1g |
6% |
| Sodium 600mg |
26% |
| Total Carbohydrate 24g |
9% |
| Dietary Fiber 9g |
33% |
| Total Sugars 11g |
|
| Protein 4g |
9% |
| Vitamin C 67mg |
74% |
| Calcium 58mg |
4% |
| Iron 1mg |
7% |
| Potassium 891mg |
19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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