Recipes Roasted Vegetables (Extras, Side dish, Vegetarian)

Number of Servings
    • 3 tbsp. balsamic or red wine vinegar
    • 2 tsp. olive oil
    • 1/4 cup fresh (or 1 tbsp. dried) basil, chopped
    • 1 yellow summer squash, thinly sliced
    • 1 red bell pepper, seeded, thinly sliced
    • 1 small red onion, sliced and separated
    • 1 zucchini, thinly sliced
    • 1 small eggplant, sliced into thin rounds



Preheat oven to 450 F. Blend vinegar, oil and basil. Add vegetables, tossing to coat. Place vegetables in roasting pan and cook, stirring occasionally, until tender and lightly browned, about 30 minutes.

Nutrition Information

92 Calories; 3g Fat (23.8% calories from fat); 3g Protein; 17g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 8mg Sodium.