Ingredients:
- 2 zucchini, sliced into 1-inch pieces
- 1 eggplant , cut into 1-inch pieces
- 1 red bell pepper , cut into 1-inch pieces
Directions:
- Preheat oven to 350°F Put all the vegetables, including thyme and garlic, in a 9 x13 pan. Drizzle with olive oil; season with salt and pepper; toss to coat.
- Cover tightly with foil and roast for 45 minutes. Uncover, stir, and roast for another 45 minutes. Discard the thyme stems.
- About 10 minute before the veggies are done, cook the pasta according to package instructions. Drain and toss with the roasted veggies. Garnish with extra thyme leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.3 Kcal (1111 kJ) | ||
| Calories from fat | 90.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.1g | 16% | |
|---|---|---|---|
| Cholesterol | 1.13mg | 0% | |
| Sodium | 5.61mg | 0% | |
| Potassium | 257.86mg | 5% | |
| Total Carbs | 38.68g | 13% | |
| Sugars | 9.1g | 36% | |
| Dietary Fiber | 4.63g | 19% | |
| Protein | 5.4g | 11% | |
| Vitamin C | 24.9mg | 41% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 9.2mg | 51% | |
| Calcium | 20.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 102.97 Kcal (431 kJ) | ||
| Calories from fat | 35.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.92g | 16% | |
|---|---|---|---|
| Cholesterol | 0.44mg | 0% | |
| Sodium | 2.18mg | 0% | |
| Potassium | 100.08mg | 5% | |
| Total Carbs | 15.01g | 13% | |
| Sugars | 3.53g | 36% | |
| Dietary Fiber | 1.8g | 19% | |
| Protein | 2.1g | 11% | |
| Vitamin C | 9.7mg | 41% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 3.6mg | 51% | |
| Calcium | 7.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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