Roasted Summer Vegetables
Servings
6
servingsPrep time
10
minutesCooking time
45
minutesCalories
90
kcalIngredients
1 tbsp oil
2 tsp italian herbs
2 tsp garlic powder
1/2 tsp salt
1 onion, chopped
1 eggplant, cut into 1/2 inch chunks
2 zucchini or summer squash, cut into 1/2 inch chunks
2 tomatoes, chopped
2 bell peppers, chopped
INSTRUCTIONS
- Preheat oven to 400˚.
- Toss vegetables with oil, Italian herbs, garlic powder, and salt.
- Spread vegetables on a lined baking sheet or roasting pan. Cook for 30 minutes.
- Remove tray from the oven. Stir vegetables. Cook for 15 minutes.
Notes
- Nutrition Facts (per serving): 90 calories; fat 3g; saturated fat 0g; trans fat 0g; cholesterol 0mg; sodium 210mg; carbohydrates 14g; dietary fiber 5g; sugar 8g; protein 3g; vitamin d 0mcg; calcium 38mg; iron 1mg; potassium 632mg
- Serving Size: 1 cup
- Don’t have garlic powder? Substitute with 1 tablespoon minced garlic.