Mostly Roasted Veggie Explosion Recipe

Name: Mostly Roasted Veggie Explosion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound asparagus; 2 cups baby carrots; 1 red bell pepper, stem removed, seeded, and cut into 1/2-inch-thick slices; 1 yellow bell pepper, stem removed, seeded, and cut into 1/2-inch-thick slices; 1 eggplant, ends removed; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 6 to 8 fresh basil leaves; 6 to 8 cherry tomatoes; 1 small jicama, peeled and cut into 1/2-inch-wide sticks; 2 cups sugar snap peas, stems removed

Servings: persons

1 pound asparagus
2 cups baby carrots
1 red bell pepper, stem removed, seeded, and cut into 1/2-inch-thick slices
1 yellow bell pepper, stem removed, seeded, and cut into 1/2-inch-thick slices
1 eggplant, ends removed
1/4 teaspoon salt
1/4 teaspoon black pepper
6 to 8 fresh basil leaves
6 to 8 cherry tomatoes
1 small jicama, peeled and cut into 1/2-inch-wide sticks
2 cups sugar snap peas, stems removed

1
Preheat oven to 425 degrees F.
2
Spray 2 baking sheets with nonstick spray.
3
Set aside.
4
Cut off and discard the tough ends of the asparagus stalks.
5
Lay asparagus on the sheets.
6
Lay carrots and pepper strips on the sheets as well.
7
Cut eggplant lengthwise into six to eight 1/4-inch slices.
8
Blot excess moisture from the slices with paper towels.
9
Arrange the eggplant slices flat on the sheets.
10
Sprinkle veggies with the salt and black pepper.
11
Roast the veggies until tender, about 15 minutes.
12
Once the veggies are cool enough to handle, place one basil leaf lengthwise on an eggplant slice.
13
Add a cherry tomato at the short base of the slice.
14
Roll up the eggplant around the tomato and secure with a toothpick.
15
Repeat with all of the other eggplant slices.
16
If you like, refrigerate the eggplant rolls and roasted veggies until completely chilled, at least 1 hour.
17
When it's time to serve, arrange the roasted veggies on a platter with the jicama and sugar snap peas.
18
PER SERVING (1/8th of platter): 70 calories,

541

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound asparagus, 2 cups baby carrots, 1 red bell pepper, stem removed, seeded, and cut into 1/2-inch-thick slices, 1 yellow bell pepper, stem removed, seeded, and cut into 1/2-inch-thick slices, and more.

Yes, Mostly Roasted Veggie Explosion falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mostly Roasted Veggie Explosion

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions