Roasted Summer Vegetables Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

1 medium eggplant
1 tsp salt, divided
2 medium zucchini (about 1 lb.)
3 yellow squash (about 1 1/4 lb.)
1 red bell pepper
1 medium sweet onion, halved
3 tbsp olive oil
1/2 tsp pepper
3 tbsp chopped fresh basil
1 tbsp chopped fresh parsley

Directions:

Cut eggplant into 1/4-inch-thick slices, and place in a single layer on paper towels. Sprinkle with 1/2 teaspoons salt, and let stand 20 minutes.
Cut zucchini and yellow squash into 1/4-inch-thick slices. Cut bell pepper into 1/2-inch strips. Cut onion halves into 1/2-inch slices.
Toss together vegetables, olive oil, remaining 1/2 teaspoons salt, and pepper; place in 3 lightly greased broiler pans or jelly-roll pans.
Bake at 450° for 20 minutes or until vegetables are tender, stirring once. Remove from oven, and sprinkle evenly with basil and parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	97.24 Kcal (407 kJ)
Calories from fat	47.42 Kcal
		% Daily Value*
Total Fat	5.27g	8%
Sodium	310.28mg	13%
Potassium	362.04mg	8%
Total Carbs	11.97g	4%
Sugars	7.75g	31%
Dietary Fiber	2.41g	10%
Protein	1.84g	4%
Vitamin C	23.3mg	39%
Vitamin A	0.4mg	12%
Iron	6.4mg	36%
Calcium	24.4mg	2%

Amount Per 100 g
Calories	49.02 Kcal (205 kJ)
Calories from fat	23.91 Kcal
		% Daily Value*
Total Fat	2.66g	8%
Sodium	156.43mg	13%
Potassium	182.53mg	8%
Total Carbs	6.03g	4%
Sugars	3.91g	31%
Dietary Fiber	1.22g	10%
Protein	0.93g	4%
Vitamin C	11.7mg	39%
Vitamin A	0.2mg	12%
Iron	3.2mg	36%
Calcium	12.3mg	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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

1.9

Points
3

PointsPlus

Good Points

low fat,
saturated fat free,
cholesterol free

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