Roasted Summer Vegetables Recipe

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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-size 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 tsp. 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 tsp. 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	777.91 Kcal (3257 kJ)
Calories from fat	379.37 Kcal
		% Daily Value*
Total Fat	42.15g	65%
Sodium	2482.27mg	103%
Potassium	2896.29mg	62%
Total Carbs	95.76g	32%
Sugars	62.03g	248%
Dietary Fiber	19.31g	77%
Protein	14.69g	29%
Vitamin C	186.4mg	311%
Vitamin A	3mg	99%
Iron	51.1mg	284%
Calcium	194.8mg	19%

Amount Per 100 g
Calories	49.02 Kcal (205 kJ)
Calories from fat	23.91 Kcal
		% Daily Value*
Total Fat	2.66g	65%
Sodium	156.43mg	103%
Potassium	182.53mg	62%
Total Carbs	6.03g	32%
Sugars	3.91g	248%
Dietary Fiber	1.22g	77%
Protein	0.93g	29%
Vitamin C	11.7mg	311%
Vitamin A	0.2mg	99%
Iron	3.2mg	284%
Calcium	12.3mg	19%

* 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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