Directions:
- Heat oven to 400.
- Arrange onion wedges in ungreased baking pan.
- Drizzle with 1 T. of the oil.
- Bake for 5 minutes.
- Meanwhile, cut eggplant half crosswise into 3/8 inch thick slices.
- Cut top and bottom from red and yellow pepper; reserve for another use.
- Remove seeds and membranes from peppers.
- Cut into 1x2 inch strips.
- Remove pan from oven and add eggplant, bell peppers and mushrooms to pan.
- Drizzle with remaining oil.
- Bake 10 minutes.
- Turn vegetables; bake and additional 5 to 10 minutes or until veggies are crisp tender.
- In medium bowl, combine all marinade ingredients.
- Add roasted vegetables; toss to coat.
- Cover; refrigerate 1 hour or until cool.
- To serve, drain vegetables; arrange on serving platter.
- Discard marinade.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.08 Kcal (272 kJ) | ||
| Calories from fat | 44.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.94g | 8% | |
|---|---|---|---|
| Sodium | 100.22mg | 4% | |
| Potassium | 120.16mg | 3% | |
| Total Carbs | 3.92g | 1% | |
| Sugars | 2.49g | 10% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 0.49g | 1% | |
| Vitamin C | 20.7mg | 35% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.5mg | 47% | |
| Calcium | 8.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 89.35 Kcal (374 kJ) | ||
| Calories from fat | 61.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.78g | 8% | |
|---|---|---|---|
| Sodium | 137.59mg | 4% | |
| Potassium | 164.97mg | 3% | |
| Total Carbs | 5.39g | 1% | |
| Sugars | 3.42g | 10% | |
| Dietary Fiber | 1.51g | 4% | |
| Protein | 0.68g | 1% | |
| Vitamin C | 28.4mg | 35% | |
| Vitamin A | 0.7mg | 16% | |
| Iron | 11.7mg | 47% | |
| Calcium | 12mg | 1% | |
* 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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