Roasted Vegetables

By deanarrca

Ingredients

• 1 medium eggplant, peeled and cubed
• 1/4 teaspoon salt
• 2 zucchini, sliced
• 1 large sweet potato, peeled and sliced
• 1 onion, peeled and cut into eighths
• 1 red bell pepper, cut into 1-inch pieces
• 1/4 cup olive oil
• 1 tablespoon chopped fresh rosemary
• 1/4 teaspoon pepper

Details

Servings 8
Adapted from find.myrecipes.com

Preparation

Step 1

1. Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.

2. Preheat oven to 400°. Toss together eggplant and remaining ingredients, and arrange in a single layer in 2 aluminum foil-lined jelly-roll pans.

3. Bake at 400° for 30 minutes or until vegetables are tender and golden brown. Season with salt to taste.

Note: Nutritional analysis does not include salt to taste.

Nutritional Information
Calories:
109 (0.0% from fat)
Fat:
7.2g (sat 1g,mono 5.4g,poly 0.7g)
Protein:
1.4g
Carbohydrate:
10.7g
Fiber:
3.4g
Cholesterol:
0.0mg
Iron:
0.4mg
Sodium:
83mg
Calcium:
20mg